karmacamilleeon:
table 32
karmacamilleeon:
salmon tartare with pickled turnips + smoked trout potato-clam porridge
karmacamilleeon:
raw oyster with spicy kohlrabi kraut & sesame
karmacamilleeon:
guinea hen dumpling with aromatic broth
karmacamilleeon:
tombo tuna-avocado & seaweed cracker
karmacamilleeon:
pork spare ribs glazed in their own juices
karmacamilleeon:
sweet corn & mt. tam ‘shortstack’
karmacamilleeon:
pastry with burrata topped with 7 spice
karmacamilleeon:
corn & quinoa
karmacamilleeon:
steak tartare
karmacamilleeon:
pork belly plum salad
karmacamilleeon:
duck liver mousse with almond biscuit
karmacamilleeon:
1/2 dozen cast iron quail eggs, tomato confit & creoja
karmacamilleeon:
salmon collar
karmacamilleeon:
desserts
karmacamilleeon:
state bird provisions