A repeat visit to this medium sized place that only offers a tasting menu and has been one of our favorite spots in the U.S. Chef Josh Skenes was not in the kitchen for much of the night as he has been on previous visits but Sous Chef Scott is more than able to run things. Sommelier Mark Bright was also not in the house this night and I admit I missed his personal touch and enthusiasm with the wine choices.
The kitchen gleams and runs like a well oiled machine and the staff seem comfortable to work in this fishbowl. The menu did include a number of dishes that we’ve had before but here’s our menu for the evening.
Saison reserve caviar, cured with smoked salt
add to the leeks
Smoked Parker House rolls
Giant white radish
In broth of root vegetables, mild with wonderful texture
Frankie checked out the duck chop stick rest.
Lobster claws, lightly grilled over the embers (marvelous sauce)
lobster meat barely cooked on ice, delicate yet savory
seasonings (daikon, horseradish and jalapeno)
Frankie tried out the seat back
Battle Creek trout, its crackling skin and roe
from the side
Hokkaido sea urchin, liquid toast(caramelized) – absolutely fabulous!
radish, the whole plant – several kinds of radish poached, grilled, etc. covered with clarified broth. A nice assortment of tastes.
Brassica leaves, blistered in the fire, broth of the cultured vegetables
another view showing the puffed grains. It was almost meaty – delicious!
Frankie napped on the furry pillows
Black cod, grilled over the embers, sauce of yogurt & citrus leaves
Frankie watched the action from the table
scizzors as a utensil for the next course
Barbeque celeriac – very good
herbs to eat with and use your scizzors on
Mixed grill of wild meats – ram loin is the redder meat and wild boar is the lighter one. Served with pickled plum. Joshua actually killed the animals in a hunt. The leaf was bitter but the plum sauce was really good.
a bouillon made of the grilled bones
Frankie thought the broth was for her
Joshua and Scott
wild strawberries – exquisite!
cream for dipping
Frankie preferred the cream to the berries
Blood orange with citrus buttermilk ice cream
Ice cream and caramel, cooked in the fireplace – smoked cow’s milk ice cream – Yummy!
Executive Chef Joshua Skenes and Sous Chef Scott Clark
buckwheat tea – I could pass on this!
Frankie made a new friend in chef Scott
She checked out the kitchen