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1st Course: Frozen cheese
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2nd Course: Flax seed cracker, coriander
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3rd Course: Deep-fried sunchoke with sheep's buttermilk
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3rd Course: "lobster rolls" with a dried yeast meringue
ALifeWorthEating:
4th Course: Horseradish parfait with radish mustard
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5th Course: "Pickled quail egg," quail egg emulsion bound by xanthan gum and brined in vinegar, malt cracker, frozen "peanut" made from peanuts and foie gras
ALifeWorthEating:
5th Course: "Pickled quail egg," quail egg emulsion bound by xanthan gum and brined in vinegar
ALifeWorthEating:
6th Course: Razor clams, hollowed "baguette" with razor clam emulsion and raw razor clam
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7th Course: Lichen cracker with malt puree and herb emulsion
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8th Course: Lumpfish caviar, sourdough
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Fresh almond milk for the 9th course
ALifeWorthEating:
9th Course: Green almonds, cucumber, fresh almond milk
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10th Course: Diver scallops, pickled green tomatoes, sesame
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11th Course: Peeky-toe crab, tapioca, toasted shrimp and wild ginger gelee
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12th Course: "Ramen" made from squid
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13th Course: Dried beet "ember"
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14th Course: North coast halibut, young garlic, whey
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15th Course: Veal sweetbreads, savory hazelnut caramel
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16th Course: Four story beef strip, marrow
ALifeWorthEating:
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ALifeWorthEating:
17th Course: White rose, wildflower sherbet
ALifeWorthEating:
Chemex
ALifeWorthEating:
Chemex, Colombian "geisha" from Barismo Roasters
ALifeWorthEating:
18th Course: Peach, sunflower toffee
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19th Course: Strawberry shortcake, sild strawberries, raw milk ice cream
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20th Course: Churro, salsify, white cardamom, cinnamon
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21st Course: Bourbon cask ice cream sandwich of almond and vanilla
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20th Course: Chocolate truffles
ALifeWorthEating:
21st Course: Toasted nuts