Here's a video of Chef Carmellini greeting the diners, and the menu below.
Lemon Arrancini, Caviar, Creme Fraiche
Watermelon, Cobia, Spicy Yuzu
Bulgogi Tartare, Jae's Kimchi, Lettuce
Duck Foie Gras Meatball, Celery, Cherry Mustard
Bluepoint Oyster, Cucumber Shiso Granite
Lake Meadow Egg, Smoked Sable, Trout Roe
Gnocchi di Patate Primavera con Funghi e Piselli
Turbot Cuit Entier Sur L'Os Aux Saveurs Marocaine
Whole Hog Cooked in a Variety of Ways with Condiments
Crispy Testa with Gribiche
Smoked Ribs Glazed in Cider
Pastrami-Brined Belly
Alsatian-Style Shoulder with Mustard
Brown Sugar-Cured Hams
Crispy Pig Ears, Swank Farms Arugula, Meyer Lemon
Natural Jus
Conor's Pickle Pots
Pickled Bread & Butter, Michael Borek's Farm Field Tomatoes
Pickled Ramp Relish
Grilled Georgia Peaches
Mom's Collards
Weinkraut MSG Style
Mustards
Rainier Cherry Consommé, Manhattan Granita
Croque en Bouche Royal
Ice Creams, Sorbets, Sauces, Cookies, Candies, Chocolates
Thanks, as always, as well to all of the guinea pigs whose support makes these events possible.
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