Tasting menu 71

The restaurant is going to be going through some major changes this month. We have lost our GM of 6 years to some unfortunate circumstances. I had a good relationship with him but we did not agree on a lot of service issues. One being that he refused to have a expediter. The food would sit for 5 maybe 6 minutes before it was run. A lot of our molecular presentations must be run right away or we lose the textures we worked so hard to create. I had to take some items of our last menu because of the timing issues. With a new GM comes new ideas and a wiliness to work with each other to improve our guest experiences. I know I have been pulling this place in so many directions, hopefully we can settle it down and have fun and create

Poussin
Caul fat, goji berries, red pepper

Buffalo short ribs
Shitake wonton, mint, pickled watermelon

Tomato Brushetta Space Foam

Maine lobster tail
Chipolte, corn gnocchi, Cilantro tapioca

Banana foster ice cream sandwich
Made tableside with liquid nitrogen