TomChatt:
Raw Weathervane scallops, heirloom banana, macadamia nut milk, toasted kombu, jicama, with the fresh dustings of asin tibuok (the dinosaur egg sea salt) and Buddha's Hand zest.
TomChatt:
Raw Weathervane scallops, heirloom banana, macadamia nut milk, toasted kombu, jicama, with the fresh dustings of asin tibuok (the dinosaur egg sea salt) and Buddha's Hand zest.
TomChatt:
Dry-aged Beef tartare, emulsion of smoked bone marrow, pickled yellowfoot mushrooms, vinaigrette of toasted seeds and dried chilis, with large pieces of Chinese cinnamon bark to use as an aromatic utensil.
TomChatt:
Dry-aged Beef tartare, emulsion of smoked bone marrow, pickled yellowfoot mushrooms, vinaigrette of toasted seeds and dried chilis, with large pieces of Chinese cinnamon bark to use as an aromatic utensil.
TomChatt:
Some ingredients were ground with a mortar and pestle at our table to ensure maximum freshness.
TomChatt:
“Risotto” of Job’s tears, caramelized lettuce, aged sheep’s milk cheese, macambo beans, serrano chili
TomChatt:
“Risotto” of Job’s tears, caramelized lettuce, aged sheep’s milk cheese, macambo beans, serrano chili
TomChatt:
Burnt Murasaki Yam, smoked trout roe, sauce of grass-fed butter and yeast, cucumber, grilled hazelnuts
TomChatt:
Burnt Murasaki Yam, smoked trout roe, sauce of grass-fed butter and yeast, cucumber, grilled hazelnuts
TomChatt:
Burnt Murasaki Yam, smoked trout roe, sauce of grass-fed butter and yeast, cucumber, grilled hazelnuts
TomChatt:
Burnt Murasaki Yam, smoked trout roe, sauce of grass-fed butter and yeast, cucumber, grilled hazelnuts
TomChatt:
Burnt Murasaki Yam, smoked trout roe, sauce of grass-fed butter and yeast, cucumber, grilled hazelnuts
TomChatt:
This Pacific striped bass had been swimming off the Channel Islands only yesterday, grilled to perfection, presented on skewers, with habanero sourdough crust, beech mushrooms, yeast, sacred pepper leaf
TomChatt:
This Pacific striped bass had been swimming off the Channel Islands only yesterday, grilled to perfection, presented on skewers, with habanero sourdough crust, beech mushrooms, yeast, sacred pepper leaf
TomChatt:
Acorn-fed pork, coal roasted sweet onion, forest berries, puntarelle, brown butter, spruce
TomChatt:
Rio Acara wild cacao, Amazon cacao “cake”, brazil nuts, light cucumber "cream" (more like a light dust), jungle peanuts
TomChatt:
Rio Acara wild cacao, Amazon cacao “cake”, brazil nuts, light cucumber "cream" (more like a light dust), jungle peanuts
TomChatt:
Rio Acara wild cacao, Amazon cacao “cake”, brazil nuts, light cucumber "cream" (more like a light dust), jungle peanuts
TomChatt:
Rio Acara wild cacao, Amazon cacao “cake”, brazil nuts, light cucumber "cream" (more like a light dust), jungle peanuts
