Cocktail: Blood Meridian
Vida Mezcal, Luxardo Maraschino, blood orange, lime, kumquat, black lava salt
Cocktail: Amerukami
Campari, Carpano Antica (sweet vermouth), yuzu kosho, pink peppercorns, soda (Campari + soda + YUZU! this is a dream summer cocktail for me!)
Toast with Potato Butter and Parmesan
Toast with Potato Butter and Parmesan
butter and carbs, on carbs. this is so right.
Hamachi Sashimi
Oro Blanco grapefruit, pistachios, pistachio oil
Fried Oyster
kimchi Ranch dressing, Asian pear mignonette, spinach
Sprouting Broccoli
parmesan sabayon, roasted beet, candied apple, black olive vinaigrette
Szechwan Pork “Dumpling”
cured salmon roe, spicy black vinegar, tarragon
Intermission: Squid with Cilantro Flower and Mint
Poached Ocotpus
beluga lentils, vadouvan (spice) butter, fried egg
Alaskan Halibut
with king crab and sweetbread mezzaluna (moon-shaped filled pasta), Meyer lemon pudding, whipped yogurt with espelette pepper
Cavatelli Pasta
UNI (sea urchin) ragu, English pea puree, braised mushrooms, fromage noir (housemade black cheese)
Vinegar Roasted Turnips
brown rice, asparagus, apricot harissa
Dessert: Goat Milk Flan
angel food cake, brown butter, tapioca
Dessert: Cheesecake Mousse
frozen cookie dough, walnunts, maple syrup
Allumette Menu – Jun 2013
Allumette
