Course 3

Question 1

Ribeye

Answer 1

Ribeye from Meyer Ranch in Montana, radicchio, rutabaga purée, porcini and shiitake jus.

May be substituted for Côte de Boeuf

Mise: entree fork, Filson steak knife

Allergies: allium, dairy, soy, protein: beef, mushroom , gluten

Question 2

Lamb

Answer 2

Miso roasted lamb leg, lamb breast, burnt eggplant purée, marinated eggplant, smelt salsa verde (bagna cauda)

Mise: fork, steak knife

Allergies: allium, dairy, protein: lamb/fish

Question 3

Smoked Carrots

Answer 3

Chewy carrots, Yubeshi Beans, Celeriac, onion jam, salsa verde

Allergies: dairy, alliums, nightshade

Mise: fork, knife

Question 4

Sea Bream

Answer 4

Japanese Madai, puffed Millet with black onion powder, fig leaf cream, vadouvan oil, sweet peppers, Calabrian chiles

Mise: fork, knife, teaspoon

Allergies: allium, protein: fish

Question 5

Pork

Answer 5

Smoked Plums, chanterelles, caramelized milk

Mise: fork, steak knife