Flavor Composition is a new series of 7 course events focused on the process of cross cultural cooking inspiration from conception to execution.

MENU.

Foie Gras. Chocolate. Strawberry. Linden Blossom.

Asparagus. Pipian “Mole”. Huitlacoche. Black Truffle.

Tuna Belly. Jidori Egg Gribiche. Roasted Parsley Jus. Grilled Allium Oil.

Dry Aged Carrot Taco. VXO. Ramp Salsa Verde. Carrot Habanada “Hot Sauce”

Ramp Paccheri. Dry aged Pheasant Ragu. Potato Chip Cream. Brown Butter.

Flavors of Lamb in Season. Parsnip Milk. Prunes. Earl Grey Tea.

Pineapple Glazed in Lovage Honey. Chinese Celery. Cardamon. Chaorce

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READ BELOW:

PLEASE BOOK IN EVEN NUMBERS.

NO SINGLE OR ODD NUMBER BOOKINGS AS IT WILL RESULT IN 1 EMPTY SEAT.

DO NOT BOOK THIS EVENT IF YOU HAVE ANY DIET RESTRICTIONS OF ANY KIND. UNFORTUNATELY THERE WILL BE NO MODIFICATION OR SUBSTITUTION TO THIS MENU AS PUBLISHED ABOVE.

PLEASE BOOK IN EVEN NUMBERSAND NO SINGLE BOOKINGS.