©
mmcheng: Beau Soleil Oysters
©
mmcheng: Sea Trout Sashimi with Fresh Wasabi Root and Ramp Kimchi
©
mmcheng: Egg Toast made with Brioche, topped with Venison Heart Tartare & Fried Wasabi Leaf
©
mmcheng: Peekytoe Crab Wraps with Fresh Apple, Fermented Celery Root & Green Peppercorn
©
mmcheng: FV Mary Anne Blue Fin Tuna Sashimi with Hearts of Palm, Yuzu Kusho, Pickled Buddha's Hand
©
mmcheng: House Made Red Wheat Sourdough with Raw Milk Butter
©
mmcheng: House Cured Wild Boar Salumi & Coppa
©
mmcheng: Diver Scallop Crudo Wrapped in Lardo
©
mmcheng: Nantucket Bay Scallops with Meyer Lemon & Poppy Seeds
©
mmcheng: Red Prawn Prepared Thermidor Style
©
mmcheng: Charred Spanish Octopus with Fermented Chili, Snow Pea, & Preserved Lemon
©
mmcheng: Salt Cured Foie Gras with Brown Butter Miso, Coffee, Roasted Sweet Potato, & Espresso
©
mmcheng: Redfish Grilled in Hoja Santa Leaves, Trio of Squashes, Brown Butter
©
mmcheng: Teneal's Chicken with Foie Gras, Apple Butter, Kohlrabi, and Burgundy Truffle
©
mmcheng: Wild Duck Two Ways with Rutabaga Hash & Plum Umeboshi Sauce
©
mmcheng: Black Hill Ranch Aged Veal Loin with Black Garlic Miso & Pomme Fondant
©
mmcheng: Cocktail Break in the Kitchen!
©
mmcheng: Cocktails in the Kitchen - Served in Frozen Lime Rinds
©
mmcheng: "Pastelito" of Ember Roasted Paw Paw Fruit and Cream Cheese
©
mmcheng: Cultured Cream Panna Cotta with Green Apple and Arbequina Olive Oil
©
mmcheng: Trinitario Cacao Tart with Smoked Caramel, Wild Cherries, Salted Almond Dacquoise, & Cedar Ice Cream
©
mmcheng: Valrhona White Chocolate Ganache with Coconut Ice Cream, Lemon Leaf Meringue, Fresh Yuzu & Jackfruit
©
mmcheng: "Faviken" Cured Egg with Rose Hip Vinegar Powder
©
mmcheng: Peach Pit Gelato with Peaches, Fresh Elderflower & Lemon Thyme