License to Krill

gulf shrimp, shiso, coconut, buckwheat, curry broth

***

“Whole Laksa Shaking Going On”

Pisco, thai chili, coconut, Ancho Reyes, basil

Course 2:

Summer Down Now

heirloom tomato, morels, spring onion, smoked gouda, green strawberry “salsa verde”

***

“Unhumble Pie”

Half Moon Gin, Cynar, Rhubarb puree, pickled green strawberries, black pepper, strawberry, Gratien Meyer Sparkling Rose float

A Long Story Short Rib

dry aged short rib, fennel, peach, bourbon, gastrique, mustards

 ***

“In-Peached”
Virgil Kaine Ginger Bourbon, Larceny Bourbon, peaches, lemon, chamomile tea, served over frozen white peach puree “rocks”

Dessert:

History of Violets

Creme de Violette & lemon sorbet with Pama cream