Gin/Juice - EL Ideas
Inspired by Snoop Dogg's "Gin and Juice", this dish features a botanist gin and creme de violet gel and cucumber juice alongside candied striped beets, a stellar bay oyster, cucumber blossom, citrus coriander blossom, pink peppercorn and viola.
Advisory - Bonsoirée
This mosaic of maguro and hamachi is a great reason why eating raw or undercooked foods is good for your health. The addition of tobiko, pickled radish, kabayaki, karashi and rice crisp takes this dish to a new level.
Tapioca - EL Ideas
With no cutlery accompanying this course of smoked arctic char roe, katsuoboshi, tapioca, coconut milk, radish, shiso and borage, guests had to lick this course off the plate (literally).
Wagyu - Bonsoirée
Cleverly served on an actual shortrib, this is Chef Thompson's wagyu short rib was accented by blackberry, maitake mushrooms and shiso.
Pata - EL Ideas
Pata negra (Iberico ham) is the star of this show, but the cana de cabra cheese, sunchoke chips and marmalade, saffron, blis elixir and espelette pepper are more than welcome additions.
Scallop - Bonsoirée
I've never met a motoyaki I didn't like, especially with the scallop, crab and togarashi aioli seen here. Sugoi!
Tilefish - Bonsoirée
A japanese clam chowder of sorts featuring tilefish, manila clam, sweet potato (surprising, but great addition) and bonito.
Shrooms - EL Ideas
Entitled "A Still Life", Chef Foss' terrarium features royal trumpet mushrooms, dehydrated olives, nisturtium, escargots, and a black garlic purée.
Foie - EL Ideas
Whole roasted foie gras on top of julienned celery root, accompanied by a beluga lentil salad and buddha's hand, as well as a semillon verjus gelee.
Soup - Bonsoirée
A shotglass of roasted garlic and parsnip soup with fresno chili oil, parsnip crisps, and lychee bubbles.
Brussels Sprouts - EL Ideas
Who knew that brussels sprouts and root beer paired well together! Shavings of brussels sprouts with butternut squash, dried cranberries, pecans, anise-hissop gastrique, and blossom, alongside a root beer foam with granola.
Lamb - Bonsoirée
A trio of lamb (loin, sausage and lardon) with edamame, kabocha, and jus.
Apple - EL Ideas
Inspired by Chef Foss' favorite snack of apples and peanut butter, a tart apple sorbet is served with a peanut sauce, parsnip marmalade, bacon, and thyme.
Cheese - Bonsoirée
Explorateur cheese course that you have to... well... explore by breaking into the gooseberry ornament. Served with black walnuts.