- Beef tartare cigar (HOLY COW, it blew my mind)
- Pacific gold oysters
- Acid trip Tomato salad (right bowl), Clarified tomato Gazpacho (Both were incredible. The base of tomato Gazpacho was tomato water, so amazingly refreshing)
- Mushroom Risotto with truffle supplement.
- Liberty farms duck breast.
- Meringue gelato (cured egg yolk was grated on top at the table)
- Chocolate tartlet
- Honey panna cotta
Both food and service was 🔥🔥🔥
Chef Kevin Meehan comes to the table and makes the truffle rain 😁
Total – $295.14 (includes 5% kitchen appreciate fee)
PS: the first course menu has already changed i don’t see the Gazpacho and the acid trip tomato salad on the online menu anymore.
by shellzero