Tasting menu

Lots of request for tasting menu this week. No doubt that the Westword article has a lot to do with it. Here is tasting menu #5.

Butter poached tempura lobster with a corn tomatillo gelee
And yuzu, wasabi and miso dippin dots

Peach sorbet made table side with liquid nitrogen
With merlot caviar and frozen thyme

Sou-vide Portabella and Veal with
Melted tomato and brie and beet ribbons
We do not have a thermo circulator yet so we constantly monitor temperature in a regular pot and stirred it constantly. We let it cook for 20 hours at 85 degrees

Pumpkin latte with olive oil cake and
Dancing nutmeg


Vanilla bean and almond butter bubble gum