Lamb Tartare Canoli with smoked onion mustard, caraway, grilled kale, and rhubarb inside a crispy potato shell. A fun little opening snack on our tasting menu.
Lamb Saddle smothered in a condiment made from fried green garlic, calabrian chile, fennel and rose vinegar with pickled artichoke puree. Covered with a sliver of toast fucked up with manchego, a sweet vinegar from pickled Jimmy nardellos from last summer, and boquerones. Served with with a little dolma of sorts: as escarole lightly wilted and filled with lamb belly seasoned with a paste from the Jimmy nardellos that I was just telling you about. The ones from last summer.
It tastes like pizza. We'll probably put tomatoes on it when those start tasting good.
Smoked Ocean Trout and all of it's parts v. 07? 08?
Cold Smoked and just warmed through ocean trout that's been quickly BBQ'd under a brushing of sweet ramp miso and rye furikake. A few pickles of early spring ingredients, smoked roe, quickly grilled razor clam, backyard anise hyssop, and a grilled salad of ramp greens seasoned with smoked onion mustard. The sauce is made from heavily reduced pot likker and whipped with a little butter. Served with a chicharron made the trout skin and dusted with sour cream and onion powder.
Rohan Duck crusted with caraway, nigella and chewy onion, sour turnip soubise, smoked turnip, and raw turnip dressed with fermented and smoked turnip brine, smoked duck leg, old blueberries and their vinegar, a sweet onion jus.
This dish took a while, turns out you have to put a lot of work into turnips in order to make them taste delicious and interesting. Very happy with the process to get there.
Butter Poached Halibut with a couisson of oyster and high life, a very springy puree, hasselback radish braised in bonito butter, horseradish vinegar and a flamin' hot country fried oyster.
Shout out/pour one out for the homie @63_rm_
Opening snacks featured on our tasting menu.
Croque Madame Donut: A savory “corn dog” filled with gouda béchamel and egg yolk curd, lady Edison ham, and finished with sherry gel and black truffle.
Smoked Sablefish Cannoli: A potato cannoli shell filled with “chips and dip” flavors, trout roe, and dill vinegar.
Poached Oyster: Lightly poached in a pickled ramp ponzu with cultured butter sauce.
Foie Gras Cone: Malted foie with @mickklugfarms apple cider caramel in a yeasted sugar cone.
Beef Carpaccio Tartlet: Caramelized onion crust, pastrami-cured beef, and caramelized onion mayo.
Seasonal, inventive, upscale American dining.
Introducing our partner, @sepiachicago
Led by Chef @kylecottle_
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Big Sky Food & Wine Festival
Sep 25–26
Tickets at link in bio.
A fan-favorite, with a slightly new treatment.
Osetra caviar, citrus-cured fluke tartare, and grilled spinach with a tableside pour of shiro dashi beurre blanc.
