March 1st, 2019
bread made from heirloom grains with house cultured butter & buttermilk
kabocha squash with mole & buttermilk
japanese sweet potato with cured egg yolk & aerated hollandaise
dried & smoked carrots with caramelized yogurt, buckwheat & nasturtium
maitake with smoked egg yolk, toasted grains & a broth of cured beef
porridge of sour cream with beef katsuobushi & brown butter
wakame seaweed rigatoni with yuzu kosho & scallop katsuobushi
beet zucca with beet greens, bbq short rib, horseradish & buckwheat
Due to the seasonality of our ingredients and to ensure the best flavor, some of these items may vary slightly.
To purchase tickets please go to “supper club” tab.