FOOD

Question 1

GINGER MILK BREAD

Answer 1

Our Japanese-style milk bread with a touch of ginger, topped with egg wash and Maldon sea salt. Served with a lemon and whiskey barrel aged shoyu butter Maldon salt: harvested in the UK since the 1800’s Shoyu: Japanese fermented soy sauce

Question 2

MARINATED OLIVES

Answer 2

Gordol, Manzanilla and Queen olives, marinated with sundried tomatoes and smoked garlic

Question 3

DEVILED EGGS

Answer 3

(3) Deviled eggs. The yolk filling has cotija, cheddar, sour cream, and freeze dried corn powder seasoning. Topped with dried guajillo chilis, cotija, cilantro and trout roe $2.50 for “add ones”

Question 4

TOMATO TARTARE TARTLET

Answer 4

A Savory tart shell, topped with a salad of heirloom tomatoes and cucumbers, capers, and minced shallots in garlic evoo. Creme Fraiche top with a fried leek garnish.

Question 5

NOPALES FRIES

Answer 5

5) Cactus Petals (think steak fries), blanched and panko fried with chili lime seasoning. Topped with Pork Sung (cooked, dried, and shredded, almost to a powder), chives, and pickled shallots. Served with sesame lime aioli

Question 6

CAVIAR EGG ROLL

Answer 6

A play on an egg roll. The wrapper is fried into a cylinder, stuffed with grilled Napa cabbage hache, sous vide egg yolk duck sauce made with umeboshi, dried apricot, and rice vinegar). Topped with Baerii caviar Umeboshi: Fermented Japanese plum Baerii: Siberian Sturgeon

Question 7

SUMMER CORN

Answer 7

grilled yellow corn and hominy salad, with corn egg yolk sauce and heirloom cherry tomatoes. Finished with ancho crema, and a tableside seasoned corn broth pour, (this is composed from the cooked down cobs) and smoked garlic oil.

Question 8

SNAPPER

Answer 8

Two filets of NC red snapper, sandwiching a layer of Lady Edison country ham (basically the best American version of prosciutto) This is rolled into a torchon and sliced to 3-4oz, and grilled. The snapper bones are cooked down into a fume with smoked sundried tomatoes. This is topped with a salad of grilled cucumber, tomato, and basil oil.

Question 9

BRAISED LAMB SHOULDER CROQUETTE

Answer 9

One croquette (no add on), The lamb is braised for six hours, bone-in with lots of allium, then shredded and compressed, panko breaded and fried. Topped with a sour raspberry, sumac, lusty monk mustard, and sweet pickled tomatillo, celery, parsley, and mint

Question 10

STRACCIATELLA

Answer 10

Creamy insides of Italian burrata, served with pickled and fresh summer melon. Topped with a lemon and EVOO crumb.

Question 11

TUNA TARTAR

Answer 11

with compressed watermelon, pickled shallot, Szechuan, shiso Thai basil vin. Topped with salted and sliced radish and cucumber Shiso: Japanese mint

Question 12

BROCCOLI

Answer 12

High-temp roasted crispy broccoli from Harmony Ridge Farm in an herbaceous basil/oregano vinaigrette with a touch of orange juice. Caramelized shallots. Date mostarda (vinegar/sugar/fennel/cumin). Topped with roasted pecan onion crumb.

Question 13

DUCK WINGS

Answer 13

breaded and twice fried crispy, this staple dish is tossed in honey bbq and hickory spice dry rub with a touch of vinegar

Question 14

WATERMELON

Answer 14

Compressed in ponzu, served cold and thinly sliced almost like a crudo. Grilled and dusted with charcoal powder. Topped with pickled hijiki and puffed rice, drizzled in watermelon mignonette. Ponzu: a Japanese sauce made from soy sauce, lime juice, vinegar and fish flakes. Hijiki: Japanese black seaweed

Question 15

CARPACCIO

Answer 15

Beef tenderloin from Creek Stone Farm in Kansas. Served on fried tortilla tostada seasoned with chili corn powder. Shaved shallots and radish, and trout roe. Cilantro/avocado buttermilk vin and aji amarillo mayo. Aji amarillo: spicy yellow Peruvian pepper

Question 16

FINGERLING POTATOES

Answer 16

Deep fried and seasoned with zaatar (sumac, marjoram, thyme and oregano). Deep fried quarter inch slices. Topped with chili powder and chives. Served with a chilled artichoke parmesan spread.

Question 17

PORK BELLY

Answer 17

4oz of belly, Sous Vide for 15 hrs, grilled in lime and hoisin, topped with grilled pineapple in lime and honey, chili rubbed peanuts, and thai basil foam.

Question 18

SCALLOPS

Answer 18

(3) U12 scallops in a toasted koji rice brown butter. Served with seaweed tapenade (hijiki, olive, caper, and shallot). The tapenade is incorporated into a scallop butter sauce a la minute

Question 19

WAGYU

Answer 19

6oz Australian Wagyu, grilled, served with grilled yu choy and topped with tomatillo verde and crab butter (with physical crab - a play on surf and turf)

Question 20

COCONUT

Answer 20

The peaches are sous vide and cooked with agave, served cold. White sesame cake, coconut sorbet, and a toasted coconut tuile.

Question 21

SWEET CORN SHORTBREAD

Answer 21

Served with compressed cantaloupe. Served with whipped creme fraiche, corn caramel and lime popcorn meringue crumb, and vanilla lime cotton candy

Question 22

GRAHAM CRACKER RASPBERRY ICE CREAM

Answer 22

The cracker is steeped in milk and folded in with a raspberry sauce ribbon. Topped with a caramelized white chocolate graham cracker crumb

Question 23

CANTALOUPE SORBET

Answer 23

just a hint of coconut for creaminess, this is topped with saba and lime salt Saba: reduced grape must and a touch of sugar. Kind of just in between a juice and a syrup

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