Sashimi of Copper River Salmon Belly "Torched"Peas, French Breakfast Radishes, CR Salmon Agnolotti, Pea Jus and Tuberous Begonia
Here are but a few last tastes that ended up coming out of the kitchen over the past several shifts. Perhaps this can lead us to new heights. I can only hope to achieve a higher plane.
"Prosciutto & Melon"
House Cured Prosciutto, Brioche, Compressed Melons, Mostarda, Mosto Cotto "Paint",
Orange & Ham Dust
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