March 30th Alain Helfrich
Chef and owner of several restaurants. Oak and Ash, Fatbird, Propaganda Pizza, and more.
This is a multi course experience so please allow for a longer dining time.
TIKI
details coming
BURRATA
heirloom tomato, syracuse salt, black tellicherry, 30 year aged balsamic, dune honey.
CABBAGE
char, raclette, apple, suckling pig broth.
QUICHE
gruyere, eggs, artichoke, salmon.
TOAST
96 hour fermented open crumb, sardine, labneh, pomegranate, fig.
POTATO
snow crab, heirloom corn, wood grilled wagyu sausage, black garlic.
BEEF
char, carrot, mint, basil, fresno, lemongrass, fermented soybean gel.
STOCK
miso, egg, cherry blossom shoyu, ginger, apple, yuzu kosho.
TAMAGOYAKI
aged mirin, 20 year aged koikuchi, dashi, bonito, sake, scallop.
LOBSTER
brioche, dill pollen, butter, tomally, aioli.
COFFEE
details coming
MUSHROOM
lion's mane, fermented beetroot, halloumi, dried wagyu beef tenderloin, pickled watermelon rind, radish.
RICE
yellowfin, yellowtail, tamaki gold koshihikari, wakame, white ginger, fresh wasabi.
PAPPARDELLE
boar, egg yolk, wagyu pork, san marzano tomato, bone marrow, duck prosciutto.
CROISSANT
freeze dried fruit, pistachio cream, rose petal jam, lavender, cinnamon, hazelnut, vanilla bean.
Chef and owner of several restaurants. Oak and Ash, Fatbird, Propaganda Pizza, and more.
This is a multi course experience so please allow for a longer dining time.
TIKI
details coming
BURRATA
heirloom tomato, syracuse salt, black tellicherry, 30 year aged balsamic, dune honey.
CABBAGE
char, raclette, apple, suckling pig broth.
QUICHE
gruyere, eggs, artichoke, salmon.
TOAST
96 hour fermented open crumb, sardine, labneh, pomegranate, fig.
POTATO
snow crab, heirloom corn, wood grilled wagyu sausage, black garlic.
BEEF
char, carrot, mint, basil, fresno, lemongrass, fermented soybean gel.
STOCK
miso, egg, cherry blossom shoyu, ginger, apple, yuzu kosho.
TAMAGOYAKI
aged mirin, 20 year aged koikuchi, dashi, bonito, sake, scallop.
LOBSTER
brioche, dill pollen, butter, tomally, aioli.
COFFEE
details coming
MUSHROOM
lion's mane, fermented beetroot, halloumi, dried wagyu beef tenderloin, pickled watermelon rind, radish.
RICE
yellowfin, yellowtail, tamaki gold koshihikari, wakame, white ginger, fresh wasabi.
PAPPARDELLE
boar, egg yolk, wagyu pork, san marzano tomato, bone marrow, duck prosciutto.
CROISSANT
freeze dried fruit, pistachio cream, rose petal jam, lavender, cinnamon, hazelnut, vanilla bean.
Chef and owner of several restaurants. Oak and Ash, Fatbird, Propaganda Pizza, and more.
This is a multi course experience so please allow for a longer dining time.
TIKI
details coming
BURRATA
heirloom tomato, syracuse salt, black tellicherry, 30 year aged balsamic, dune honey.
CABBAGE
char, raclette, apple, suckling pig broth.
QUICHE
gruyere, eggs, artichoke, salmon.
TOAST
96 hour fermented open crumb, sardine, labneh, pomegranate, fig.
POTATO
snow crab, heirloom corn, wood grilled wagyu sausage, black garlic.
BEEF
char, carrot, mint, basil, fresno, lemongrass, fermented soybean gel.
STOCK
miso, egg, cherry blossom shoyu, ginger, apple, yuzu kosho.
TAMAGOYAKI
aged mirin, 20 year aged koikuchi, dashi, bonito, sake, scallop.
LOBSTER
brioche, dill pollen, butter, tomally, aioli.
COFFEE
details coming
MUSHROOM
lion's mane, fermented beetroot, halloumi, dried wagyu beef tenderloin, pickled watermelon rind, radish.
RICE
yellowfin, yellowtail, tamaki gold koshihikari, wakame, white ginger, fresh wasabi.
PAPPARDELLE
boar, egg yolk, wagyu pork, san marzano tomato, bone marrow, duck prosciutto.
CROISSANT
freeze dried fruit, pistachio cream, rose petal jam, lavender, cinnamon, hazelnut, vanilla bean.