The list shaped itself up into a tasty menu. The winner of the evening was the softshell crab; the buttermilk dish was a close second. For me, I was ecstatic about the gonzo zucchini.
– Parsnip Ice Cream: sake cured steelhead roe, lilac, nigella puree
– Island Creek Oyster: grapefruit-yogurt consomme, olive oil
– Crispy Chicken: spring and black garlic
– Onsen Egg: prima donna gouda, gonzo zucchini, opal basil
– Braised Morel Mushrooms: vadouvan broth, stinging nettles
– Rainbow Trout: fava beans, Cabot clothbound cheddar
– Softshell Crab: wood sorrel, melon terrine
– Duck: ramp leaves, cherry mustard, tender turnips
– Pork Belly Chop: fingerling potato puree, fiddlehead ferns
– Gorgonzola Crema: fico strawberries, smoked balsamic vinegar, tarragon
– Buttermilk: lovage, rhubarb
– Chocolate: tangerine
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