Course 2

Question 1

Haiga Rice

Answer 1

Haiga rice, Dungeness crab, strawberry, fried chiles

Mise: fork, teaspoon

Allergies: allium, dairy, nuts, protein: fish, shellfish

Question 2

Malted Pancake

Answer 2

Fermented cabbage, malted barley pancake, sauce Pierre

Sauce Pierre is shallots, dried vermouth, heavy cream, butter, worcestshire, lime, black pepper

Mise: fork, entree knife

Allergies: eggs, dairy, gluten, protein: fish

Question 3

Strascinati

Answer 3

Strascinati, soured corn, mounted goat butter, finished with fresh goat cheese, Calabrian chili, basil leaves and basil oil

Allergies: dairy, gluten, allium

Question 4

Rabbit

Answer 4

Rabbit sausage wrapped in betel leaf, toasted rice and bone marrow broth, foie grad, morels, mint, cilantro, nasturtium flowers

Mise: fork, knife, teaspoon

Allergies: allium, protein: game/fin fish, dairy, eggs, mushrooms

Question 5

Salmon

Answer 5

Grilled salmon, fava beans, pickled ginger (gari)

Mise: fork, knife

Allergies: soy, gluten, dairy, allium