Tasting 06-10-09

Plate set up



Smoked, sous-vide filet at 130 degrees



Coconut spheres



"Coconut rum"
Coconut sphere, toasted coconut, candied sesame seed powder, cilantro leaf, carbonated ginger, coconut rum



"Olive oil, white salmon, pine nut"
Olive oil poached white steel head salmon, powdered pine nut, toasted pine nuts, chive blossom, sauteed micro sea beans, salmon roe

"Lobster bisque"
Maine lobster claw, and tail meat, chive cream, lobster roe, black sesame seeds
(Lobster bisque soup poured table side)

"Truffle ravioli"
Truffle ravioli, Parmesan froth, crispy duck skin crumble, Italian micro basil, fermented black garlic




"Intermission: Fizzy sudashe"
Fizzy sudashe, Sake syrup, purple flowering basil, fizzy, yuzu curd, black sesame seed
The "fizzy" literally foams in your mouth, very similar to fizzy warheads



"Spicy Tuna"
Seared togarashi tuna, Chile mushroom stock, oven dried tomatoes, bok choy, avacado puree, and crispy wonton. A 1/2 portion of our original tuna dish found in the ROX.



Smoked Filet , sous-vide at 130, salted with red sea salt, smoked celery root puree, green asp tip, braised shallot, carrot, olive oil, peppercorn demi, Olive port reduction, seared foie gras
(Not pictured: topped with “smoke cup” filled with hickory smoke"

"Waffles, Chocolate, and Beer"
Maple beer gelato, powdered peanut butter, coco nifs, pot de crème, Blis maple syrup, and waffle
(hot peanut butter cup shot, not pictured)

"Peanut butter cup shot"
Hot chocolate and peanut butter foam