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Breakfast arayes with waffles, ground chicken and lamb bacon, fried quail egg, lamb bacon bits, and smoked maple tchina
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Dumpling wrapper chips, shredded orange ginger goose legs, pickled shimeji mushrooms, spicy dried portobello mushrooms, crispy shallots, Asian aioli, green herb oil, and spicy gochujang sauce
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An Asian take on falafel – the falafel balls are mushroom and ground rice with aromatics, the pita is a bao bun, and it’s served with Asian slaw, bokchoy, Asian tchina, and a spicy mango sauce
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Savory and smoky eggplant crème brûlée served as a dip with spiced, puffed rice crackers
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Chicken and waffle bites – Half with rosemary “sour cream”, cherry jam, and pickled shallots and the other half with maple “sour cream”, jalapeño fluid gel, and candied jalapeños
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Ginger garlic rice fritter with sous vied Szechuan goose breast, pickled cherry lemongrass jam, and fresh radish sprouts
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Marinated and seared filet with kohlrabi, a yuzu wasabi vinaigrette, and finger lime caviar
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Baked cayenne potato chips with sous vied turkey breast, smoked peach chili jam, a fried garlic chip and some fresh chives
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Flatbread crackers with chives, thinly sliced smoked goose breast, cherry chili jam, and a bit of fresh za’atar
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Tomato tartare with a cured quail egg yolk, tomato jam, flame roasted baby tomatoes, finger-lime caviar, mustard sprouts, lamb bacon crumb, and a soft boiled quail egg