Sweet potato custard
Sweet potato custard with crispy chives and backyard-grown microgreens on top.
Cheese sticks, a sweeter honey-wheat roll, olive-studded focaccia served in a basket with olive oil infused with paprika and other spices.
Bamboo rice and salmon croquettes
Skewered trio of croquettes made with bamboo rice and salmon fried in a tempura batter, served on a marble slab with a remoulade smear.
110-day dry-aged beef
Very thin slices of 110-day dry-aged beef with charred scallion emulsion on top.
Venison tartare with pea shoots, capers, potato chips, and a few dabs of yogurt.
Barley, Speck, Vegetable Ash Bread Salad
Composed salad of goat cheese, barley, speck, vegetable ash bread, and toasted milk solids.
Foie gras with bacon
Foie gras with bacon, maple bourbon sauce, and peanut brittle.
Beef tongue with kimchi, honey mussels and foam made from the mussels' cooking liquid.
Fluke with blood clams
Fluke with blood clams and chimichurri sauce.
The herring from Japan we were about to eat was grilled and stuffed with barley and herbs—they let us sneak a peek of it whole before the dish came out.
Herring with raisin puree
And here's a piece of that grilled and stuffed herring sitting beside a smear of raisin puree.
Fudgy chocolate brownie made with morcilla (blood sausage) and topped with a bright tarragon ice cream, crème fraîche, and greens. Dessert in the middle of the tasting menu? Was this even dessert...? "I wanted a savory application of the ice cream, and our butcher had just made a wonderful morcilla. A brownie a la mode stemmed from that," said chef Scott Andersen. This was one of the most memorable dishes of the evening.
Dry-aged beef skewers
Dry-aged beef slices skewered with little fondue forks on a mossy base.
Dry-aged Wagyu beef with rice, backyard-grown carrots, charred scallion emulsion and fried sweet potato crispy bits on top with a pour of rich beef jus.
Ice cream with fennel and granola clusters
Ice cream made from milk curds, topped with fennel bits, microgreens, and oaty granola clusters. The leftover whey after the curds went into a cloudy absinthe cocktail served alongside this course.
There were a couple dessert courses that came out before this plate of petits fours: the ice cream and fennel as well as a quince sorbet with pineapple-elderflower soup and Asian pear slices.
Sneak peek into the kitchen
Many of the cooks in the kitchen actually came out to serve the courses they prepared to the table. See the absinthe drip? That was drippity-dropping all through our dinner, and eventually went into a cocktail with whey served with ice cream made from the curds.