Snacks

Question 1

Bread

Answer 1

Naturally leavened focaccia with foraged herbs dust and locally cultured butter

Bread is 50/50 mulled here and the rest at Cairnspring Mill in Mt. Vernon, WA. Hard red spring wheat. Herbs are foraged from PNW. Butter comes from Cherry Valley Dairy and is finished with Jacobsen Sea Salt

Allergies: Gluten, Honey, Alliums

Question 2

Rabbit Liver Mousse Tart

Answer 2

Rabbit liver mousse, apple, Wood Sorrel and brunoise of apple on top.

Tart shell is buckwheat flour, mochiko, cornatarch, sugar, butter

Allergies: dairy, soy, alliums, protein: roe

Question 3

Buckwheat crisp

Answer 3

Buckwheat tortilla, orca bean purée, matcha and allium powder, creme fraiche

Allergies: dairy, alliums

Question 4

Baby corn

Answer 4

Baby corn, miso butter, Calabrian Chile, burnt oregano

Allergies: dairy, alliums

Question 5

Senbei

Answer 5

Rice cracker, furikake

Furikake is a Japanese seasoning mix made with bonito, MSG, sesame seed, dehydrated uni and dehydrated geoduck

Allergies: gluten, soy, protein: fin fish, shellfish

Question 6

Crispy Potato

Answer 6

Patato confit, shishito pepper jam, uni, onion purée

Allergies: dairy, alliums

Question 7

Caviar egg

Answer 7

Caviar, buckwheat cream, egg yolk

Caviar comes from CA. Buckwheat is steeped in Cherry Valley Cream and has Big Leaf Maple Syrup

Allergies: dairy