March 30th Alain Helfrich

Chef and owner of several restaurants. Oak and Ash, Fatbird, Propaganda Pizza, and more.

This is a multi course experience so please allow for a longer dining time.

TIKI

details coming

BURRATA 

heirloom tomato, syracuse salt, black tellicherry, 30 year aged balsamic, dune honey.

CABBAGE

char, raclette, apple, suckling pig broth.

QUICHE

gruyere, eggs, artichoke, salmon.

TOAST

96 hour fermented open crumb, sardine, labneh, pomegranate, fig.

POTATO

snow crab, heirloom corn, wood grilled wagyu sausage, black garlic.

BEEF

char, carrot, mint, basil, fresno, lemongrass, fermented soybean gel.

STOCK

miso, egg, cherry blossom shoyu, ginger, apple, yuzu kosho.

TAMAGOYAKI

aged mirin, 20 year aged koikuchi, dashi, bonito, sake, scallop.

LOBSTER

brioche, dill pollen, butter, tomally, aioli. 

COFFEE

details coming

MUSHROOM

lion's mane, fermented beetroot, halloumi, dried wagyu beef tenderloin, pickled watermelon rind, radish.

RICE

yellowfin, yellowtail, tamaki gold koshihikari, wakame, white ginger, fresh wasabi.

PAPPARDELLE 

boar, egg yolk, wagyu pork, san marzano tomato, bone marrow, duck prosciutto. 

CROISSANT

freeze dried fruit, pistachio cream, rose petal jam, lavender, cinnamon, hazelnut, vanilla bean.