After writing about the experience of wd-50 in “three services,” I wanted to share the menu Wylie and his team put together for us.
– Habanero infused cider, smoked maple syrup, rum
– Sparkling wine, vodka, cherry puree
– Condrieu, Philippe Faurey 2002
– Tuna, powdered coconut, green mango, peppers
– Café con leche, liquid milk, coffee jelly, crumbs
– False egg, coconut white, carrot-smoked maple yolk
– Octopus, duck skin, orange soil, chamomile yogurt
– Roasted foie gras, watermelon, gingered basil seeds, lovage
– Poached oysters, caramel foam, peanuts, kaffir lime
– Rabbit confit, pickled rack, English peas, preserved lemon granola
– Huevos rancheros, slow cooked yolk, egg white skin, salsa paper
– Rioja, Campillo Gran Reserva 1994
– Miso soup, shiitake mushrooms, instant sesame-tofu noodles
– Ocean trout, cucumber noodles, pita puree, falafel spices
– Chicken, chopped liver parcels, sake soubise, green apple and olive
– Sirloin, smoked pepper tart, water spinach, whipped horseradish
– Riesling, “Ultima” Elk Cove Vineyards, 2002
– Carrot cake, coconut-cream cheese ice cream, carrot foam and cake crumbs
– Tonka bean crème brûlée, marcona almonds, dried cherries and puree
– Cocoa-banana ravioli, coffee soil, mustard ice cream and greens
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