We asked recent Chef's Table guests for menu theme ideas and they came up with "Opposites Attract." This month, Chef takes food that might be considered at odds, and makes it work out beautifully on plate and palate. You'll note that the course descriptions are not as detailed as usual. That is by Chef's design. He wants to keep the composition a surprise. This will be a good one! We've already booked close to capacity. Limited seating remains. Contact Lea Hurt, firstname.lastname@example.org for your seat today!
April 10 Chef's Table Menu
1 Black and White
White Asparagus and Squid Ink. Quail Egg, Clam, Toasted Pine Nut.
Maschio Prosecco Brut
2 Spring and Snow
Coconut and Sprouted Nuts. Nama Shoyu, Curry, Sprouted Grains, Corn Shoots.
Joto Eiko Fuji Ban Ryu Sake
3 Predator and Prey
Duck and Langoustine. Tomato, Toasted Shallot, Veal Jus.
Imagery Pinot Noir
4 Fire and Ice
Pineapple and Chili. Lemon, Ghost Pepper, Lime, Salt.
Pacific Rim Riesling
Chef's Table Wine Dinners are $75 per person. Tax and gratuity are not included in this price. Cancellations inside 24 hours of the event could incur a cancellation fee. Reservations required. Email Lea Hurt email@example.com