The Culinary Experience
The Culinary Experience
16-hour bone broth reduction, paper-thin raw ribeye, ginger, charred onion.
Clear chicken consommé, poached breast, crispy skin, fresh fried sage.
Crispy rice paper, heritage pork, wood ear mushrooms, and nuoc cham pearls.
Yellowtail, ginger-infused scallion oil, serrano chili, and lime zest.
Caramelized wild-caught bass, black pepper, and shallots with jasmine rice.
Wok-seared filet mignon cubes, watercress, lime-pepper dipping sauce.
Ladyfingers soaked in robust Robusta coffee, condensed milk mascarpone.
Traditional drip coffee topped with a thick, savory sea salt foam.