Chef's Table Shots...

A moment in time...a glimpse of the vibe...an arousal in taste and texture! It is always an inspiration for me when a "foodie" comes to dine with us at the chef's table(or anywhere else for that matter). Tonight's table was a guest who has inspired us from the beginning of the chef's table inception...which in turn has become a birth ritual in our kitchen with this person whenever he and his guests come to experience our craft. It is because of this person, truly, that our chef's table came to be. Sure, we would have most likely developed the elements of this venue within the thrones of the battery but it is the way it transpired is what is unique. That is a different story and a different time. Tonight is about the food and what was the inspiration for the meal. Simple...his being here and gracing us with the opportunity to cook for him and his wife, straight from our hearts is what it was about. Now sit back and enjoy...or not. Either way, here it is..

~snacks scene 1~

house cured lamb sausage, pork felino salumi, lonza, tuscan cured pork

spicy smoked antelope andouille

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~snacks scene 2~

frozen spicy aioli lollipop, orange in blood orange evoo and warm spicy calamari

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~amuse~

maine lobster cup, avocado, mango, american sturgeon caviar,

yuzu-champagne sabayon

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penn cove mussel salad, heart of palm "ravioli" with litchi, togarashi and golden caviar

chayote squash, radishes and green apple in a bergamot dressing

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painted hills tenderloin of beef tartare

broiled oregon boquerones, citrus, chipotle, potatoes, andouille,

baby tomatoes, olive oil, panzanella, sherry vinegar

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foie gras "two ways"

chilled mousse, apricot brulee "tart", apricot-truffle conserve,

30 year balsamic, brioche, fleur de sel

honey bunches of oats crusted, peppered plums, cacao nibs, hazelnuts and syrah gastric

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alaskan spot shrimp, baby zucchini agnolotti, peas, honshimejii, house kimchee

smoked & bbq'd calamari nage

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hawaiian hebi(spearfish) & squab breast

braised chard, chorizo potatoes, sweet garlic, charred tomato poultry jus

grated marcona almonds

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baby fennel-sweet carrot-carrot top salad, elderflower compressed cucumber

black salt, frozen yogurt-elderflower lollipop

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brown butter roasted veal sweetbreads

corn-bacon pancake, morels, fava beans, corn, truffle oil, fig-mustard jus

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"street food"

sumac braised wild boar "slider", rhubarb, house parker roll

spicy bbq glazed "skewer", coconut, quince paste

peach-cabbage-carrot slaw

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pepper & porcini crusted bison loin

potato gnocci, red onion marmalade, porcini mushroom, smoked salt & evoo

black peppercorn-saba sauce

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cheese...

quillisascut crottin, fig jam, moscato gelee

chevre de cremier, peach sambal, grate walnuts

7 year gouda, green apple mustard, mostarda, cherries

moncenisio bleu, roasted melted grapes, douglas fir honey

peach-lemon balm smoothie with cardamom

sweeter...

raspberries, litchi, orange curd, langue du chat

organic local strawberries, pepper, creme fraiche ice cream

pistachio financier, peaches, sapote sorbet, cherries

douglas fir milkshake

~

migs...

two flavors with bacon...hazelnut-bacon macaroon sandwiches, bacon caramels

strawberry pates de fruits

chamomile-citrus chocolates