ChaomeisterJ:
Dining Room
ChaomeisterJ:
amuse bouche: smoked tuna tostada, sea urchin powder, avocado puree
ChaomeisterJ:
amuse bouche: oyster, house made bacon, swiss card,
ChaomeisterJ:
1st course: garden leaf salad, basil powder, pomegranate, quince, almonds
ChaomeisterJ:
2nd course: beets confit, nasturtium, hibiscus, roasted garlic puree
ChaomeisterJ:
3rd course: corn tamale, oaxacan mole, short rib, swiss chard
ChaomeisterJ:
4th course: "catch of the day" rock cod, parsnip puree, leeks, kale
ChaomeisterJ:
5th course: veal sweetbreads, zucchini, squash puree
ChaomeisterJ:
palate cleanser: fig sorbet
ChaomeisterJ:
6th course: smoked milk sorbet, ginger, guava