FoodTy [food-tee]:
Table setting and cocktails
FoodTy [food-tee]:
Parsnip velouté with lobster, vadouvan granola and watercress
FoodTy [food-tee]:
Japanese mustard glazed pork belly with miso butter, beech mushrooms, fried shallot, thai basi
FoodTy [food-tee]:
Japanese mustard glazed pork belly with miso butter, beech mushrooms, fried shallot, thai basi
FoodTy [food-tee]:
Seared foie gras special
FoodTy [food-tee]:
Hamachi crudo with meyer lemon, fennel, horseradish, soy truffle vinaigrette
FoodTy [food-tee]:
Seared yellowfin tuna with a veal croquette, a white anchovy emulsion and a herbed bean salad
FoodTy [food-tee]:
Jalapeño sunflower seed crusted sturgeon with ham hock, kale and spiced squash broth
FoodTy [food-tee]:
Pacific sablefish with lap cheong, soy braised daikon, pickled shiitake and a crispy yam
FoodTy [food-tee]:
Espresso
FoodTy [food-tee]:
Macaroon sampler
FoodTy [food-tee]:
Macaroon sampler
FoodTy [food-tee]:
The bill and petite fours