Tatsing menu 94

I am repeating the crepe course for a photo shoot we have for Denver magazine on Friday. We will run this menu for the next 2 weeks, I will be taking next week off. We have a few concerts planned along with some rafting and some quality time with the kids.

Heirloom tomato carpaccio
Fizzy capers, crispy silver fish, basil gelee

Lobster crepe
Black truffle caviar, mornay, salt water bubbles

Berbere and beer braised pork belly
Israeli cous cous carbonara, 148 degree egg

Flur de sel ice cream with frozen pretzel dust
Made tableside with liquid nitrogen