A Higher Culinary Experience

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Culinary

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Modern dishes that capture the flavors of the season.

FRIDAY MAY 24TH  Chef Danielle Zecca

    Amuse Bouche

      Smoking Al Pastor Tart 

            Halibut marinated in al pastor spices , phyllo dough shell ,

topped with smoked pineapple and pineapple hollandaise

     Paired w/  Green Fire

 Mussels

     marinated in Calabrian chili vinaigrette , Trumpet Mushroom , Almond ,

Asian Pear wrapped Procsuitto

Paired w/ White buffalo

 House Made Straciatella

                 Seasonal Plums (marinated, cooked , preserved ), Spicy Olive Foccaci

   Paired w/  GG4


  Green Tomatillo Enchilada Tortellini 

                Pork filling , Tomatillo Broth , Cotija , Pickled Red Onion , Micro Cilantro     

      Paired w/ Platinum Cookies

Duck with Mole Roja 

  Braised Kale and Almonds

Paired w/ Raer Funk

                                 

 Intermezzo

  Lemon Mousse Strawberry Granita

      Paired w/  Fire Og

   

 Goat Cheese Panna Cotta 

       Balsamic Pearls , Seasonal Berries , Almond Crunch

Paired w/ Lavender Cookies




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Menu subject to Change

NOTE: Food is paired with flower, NOT infused.