26 COURSE TASTING MENU AT ATERA
Matthew Lightner, Executive Chef
Beer Foam Macaron, Creme Fraiche, Caviar
Flax Seed Cookie, Coriander, Pine Nut Butter
Lobster Roll, Yeast Meringue
'Cannoli' Sunchoke Chip, Strained Buttermilk, Sour Cream Powder
Beef Tendon, Grated Egg Yolk
Duo: Pickled Quail Egg & Pig Blood Wafer, Chicken Liver Pate, Huckleberry
Rock Tripe Crisp, Corn Powder, Herb Emulsion, Trumpet Mushroom Puree
Heart of Palm, Bone Marrow
Swordfish Belly - Salt Cured, Hot Smoked, Pork Lardo Finish
Fluke, Sea Water Ice, Wild Ginger
Razor Clam, Garlic, Almond
Sea Urchin, Pine Nut Miso
Diver Scallops, Fermented Cabbage Leaf
Cured Wild Salmon, Guanciale
Peekytoe Crab Ravioli, Toasted Grain Dashi
Sepia, Smoked Pork Lardo, Whipped Potato
Dried Beet Ember, Smoked Trout Roe, Crustacean Emulsion
Black Cod, Sunchoke Consume
Roasted Squab, Fresh Peanuts
Beef Strip, Wheatberry, Toasted Bechemel
Pear, Almond Milk Ice Cream
Cracked Egg Ice Cream, Egg Yolk Jam
White Chocolate Birch Ice Cream
Churro, Salsify, Cinnamon
Bourbon Cask Ice Cream Sandwich, Almond, Vanilla
Black Walnuts, Hazelnut Truffles
Related Post: