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Umami Tsunami Scallops
$32
Pan-seared Hokkaido scallops swim in a dashi-butter foam, crowned with yuzu pearls and crispy nori threads.
Ingredients
- Hokkaido scallops
- Dashi broth
- Unsalted butter
- Yuzu pearls
- Nori
- Micro shiso
Preparation
Pat scallops dry and sear in a hot, lightly oiled pan for 90 seconds per side until a golden crust forms. In a separate saucepan, gently warm the dashi and whisk in cold, cubed butter to create a stable emulsion, then use an immersion blender to create a light foam. Plate the scallops, spoon the dashi-butter foam around them, and garnish with yuzu pearls, finely sliced crispy nori, and fresh micro shiso.
Crimson Dragon Short Rib
$48
48-hour sous-vide short rib glazed with a gochujang-pomegranate reduction, served over a bed of kimchi risotto.
Ingredients
- Bone-in beef short rib
- Gochujang (Korean chili paste)
- Pomegranate molasses
- Aged kimchi
- Arborio rice
- Parmesan cheese
- Scallions
Preparation
The short rib is vacuum-sealed and cooked sous-vide at 58°C for 48 hours until exceptionally tender. For the risotto, sauté finely chopped kimchi before toasting Arborio rice and slowly incorporating warm chicken stock. Finish the risotto with parmesan cheese and butter. The cooked short rib is seared for a crust and repeatedly brushed with a glaze made from reduced gochujang and pomegranate molasses. Serve the glazed rib atop the risotto, garnished with thinly sliced fresh scallions.
Whispering Forest Dumplings
$26
Delicate, translucent dumplings filled with wild mushrooms and truffle, floating in a clarified shiitake consommé.
Ingredients
- Wild mushrooms (chanterelle, porcini)
- Black truffle paste
- Translucent dumpling wrappers
- Dried shiitake mushrooms
- Soy sauce
- Ginger
Preparation
Create the filling by finely dicing and sautéing wild mushrooms with garlic, then finishing with black truffle paste and seasoning. Encase a small amount of the filling in thin dumpling wrappers and steam until cooked through. Prepare the consommé by simmering dried shiitake, ginger, and a touch of soy sauce in water, then clarifying the broth using an egg raft technique for a crystal-clear, flavorful finish. Serve the dumplings in a shallow bowl with the hot consommé poured tableside.
Andean Miso Black Cod
$45
A succulent fillet of black cod marinated in a white miso and aji amarillo paste, roasted and served with a purple potato purée and crispy quinoa.
Ingredients
- Black cod fillet
- White miso paste
- Aji amarillo paste
- Sake and mirin
- Purple potatoes
- Royal quinoa
Preparation
Marinate the black cod for 48 hours in a mixture of white miso, aji amarillo paste, sake, and mirin. Broil the fish at high heat until the glaze caramelizes and the flesh is flaky and opaque. Meanwhile, boil and mash purple potatoes with cream and butter to create a vibrant, smooth purée. Rinse and cook quinoa, then deep-fry in small batches until crispy. Plate a swipe of the purple potato purée, top with the roasted cod, and sprinkle generously with the crispy quinoa for texture.
The Gilded Beetroot
$24
A mosaic of roasted golden and candy-striped beets with whipped goat cheese, candied pecans, and a drizzle of 25-year aged balsamic.
Ingredients
- Golden beets
- Candy-striped (Chioggia) beets
- Soft goat cheese
- Heavy cream
- Pecans
- Aged balsamic vinegar
- Microgreens
Preparation
Roast the different varieties of beets separately until tender, then peel and slice them into various geometric shapes. In a food processor, whip soft goat cheese with a touch of heavy cream until light, airy, and smooth. To candy the pecans, toast them with a light coating of sugar until caramelized. Arrange the beet mosaic artfully on the plate, pipe or quenelle the whipped goat cheese, sprinkle with candied pecans, and finish with a drizzle of the aged balsamic and fresh microgreens.
Spiced Saffron Duck
$42
Pan-seared duck breast with a crispy, spiced skin, resting on a saffron-infused couscous with apricots and pistachios, finished with a preserved lemon jus.
Ingredients
- Duck breast
- Ras el hanout spice blend
- Saffron threads
- Couscous
- Dried apricots
- Pistachios
- Preserved lemon
Preparation
Score the duck skin in a diamond pattern and rub generously with the ras el hanout spice blend. Place skin-side down in a cold pan and render the fat over medium heat until deeply golden and crisp, then finish cooking in the oven to a perfect medium-rare. Prepare the couscous by steeping it in a saffron-infused broth, then fluffing it with finely chopped dried apricots and toasted pistachios. Create a pan jus by deglazing the duck pan with chicken stock and adding finely chopped preserved lemon. Slice the rested duck breast and serve it over the couscous, drizzled with the jus.
Udon Carbonara
$36
Chewy udon noodles tossed in a creamy uni (sea urchin) and parmesan sauce, studded with crispy guanciale and topped with a cured egg yolk.
Ingredients
- Fresh udon noodles
- Uni (sea urchin)
- Egg yolks
- Guanciale (cured pork jowl)
- Pecorino Romano cheese
- Black pepper
- Cured egg yolk
Preparation
Slowly render diced guanciale in a pan until crispy, then remove the pieces, leaving the flavorful rendered fat. In a bowl, whisk together fresh uni, egg yolks, and finely grated Pecorino Romano cheese. Cook the fresh udon noodles until al dente. Drain the noodles and immediately toss them in the hot pan with the guanciale fat, then quickly add the uni-egg mixture, tossing vigorously off the heat to create a creamy sauce without scrambling. Serve immediately in a warm bowl, topped with the crispy guanciale, more cheese, freshly cracked black pepper, and freshly grated cured egg yolk.
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