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Toasted rosemary crostini with sous vide goose breast, orange rosemary fluid gel, and roasted crispy garlic
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Mushroom scallion wontons, chicken pot stickers, and eggrolls with shredded hoisin chicken, cabbage, and carrots
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Challah toast bites with chicken salad (made from Asian marinated sous vide chicken breast, fresh scallions, and wasabi aioli) with a duck prosciutto and pecan crumble
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Savory waffles with chives, beer battered (after sous vide) chicken, maple chili sour cream, orange bourbon maple syrup, fresh spinach, and a crispy onion ring
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Endive boats with honey mustard chicken breast, homemade sourdough croutons, and a Caesar salad dressing
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Beet tartare with avocado, basil, feta, pecan crumb and a cured egg yolk
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Beet, fresh mozzarella, basil, orange olive oil, chili peppers and a pomegranate balsamic reduction
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Seared and cold smoked beef filet carpaccio’ed and served with rosemary olive oil, a balsamic reduction, Chinese pecans, black garlic, pickled shallots, and fresh radish sprouts
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Instead of the classic schnitzel, matbucha, and fried eggplant, we have beef shoulder schnitzel seasoned with Asian aromatics, sambal olek, garlic ginger aioli, and miso glazed eggplant
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Bao buns with Asian pulled beef, garlic aioli and gochujang sauce, radish, pickled daikon, and some crispy chilis and onions