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TomChatt: Dinner at Auburn
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TomChatt: Amuse bouche chicharrones
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TomChatt: Amuse bouche: corn tartelette in buckwheat crust with microgreens
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TomChatt: Amuse bouche gluten free: corn tartelette in lettuce wrap
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TomChatt: Avocado butter with shiso oil
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TomChatt: Gluten free bread (house made)
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TomChatt: Sourdough small round loaf
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TomChatt: Quinta de Linhares "Azal" vinho verde
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TomChatt: George at Auburn / anniversary dinner
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TomChatt: Me at Auburn / anniversary dinner
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TomChatt: Cucumbers, lightly set curds, nectarine, oxalis, verbena kombucha
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TomChatt: Cucumbers, lightly set curds, nectarine, oxalis, verbena kombucha
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TomChatt: 2017 Nuestra Señora del Portal "blanco"
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TomChatt: Hiramasa crudo, citrus fern, purple radish, mulberry
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TomChatt: Brandywine tomatoes, Santa Barbara box crab, nasturtium, seaweed-lemon granita
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TomChatt: 2017 Ulacia Gitariako Txakolina
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TomChatt: Channel Islands black cod, sauce of its bones smoked over embers, brown butter, watercress
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TomChatt: 2017 Schaller chablis
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TomChatt: Grilled cherries, koji-aged Liberty duck, mustard greens, arugula flowers
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TomChatt: Grilled cherries, koji-aged Liberty duck, mustard greens, arugula flowers
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TomChatt: 2016 Ettore Germano Langhe Nebbiolo
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TomChatt: Époisses, sunchoke, seeds and flowers
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TomChatt: Époisses
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TomChatt: Époisses, sunchoke, seeds and flowers
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TomChatt: Domaines Henri Maire, Arbois vin jaune
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TomChatt: 30-day dry-aged ribeye, morel mushrooms, kombu, Australian black truffle
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TomChatt: 2014 Cune rioja reserva
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TomChatt: Yogurt, mushroom caramel
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TomChatt: Yogurt, mushroom caramel
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TomChatt: Dumangin Ratafia champenois