June 2021
Bio
Fried Corn, Coconut-Lime Sauce, Roasted Pepper Sauce, Parsley, Lemon Zest | Chef Charly Pierre of Fritai
Coconut-Lime Cream, Basil Oil, Toasted Macadamia Nuts, Purple Sorrel, Lime | Chefs Brenna Sanders and Evan Ingram of The Crustacean Club
Manzanilla Sherry, Green Apple Syrup, Aquavit, Green Tea, Lime Juice, Boomsma Cloosterbitter, Pandan | Bartender Alex Utter of Suzy Q's Sherry Pop-Up
Gigante Beans, Green Tahini, Aleppo Chile Crunch, Pickled Red Onions, Pickled Beets, Fresh Herbs | Chef Eric Marting of 1 Hotel San Francisco
Grilled Pineapple, Shiro Vinaigrette, Pineapple-Pasilla Salsa, Guacasalsa, Corn Tortillas, Lime | Chef Rodolfo Sandoval of Ernest
Wild Rice-Stuffed Squash, Wild Rice-Stuffed Tomato, Tofu Cheese, Kale, Smoked Cheddar | Chef Alex Lauritzen of Passages
Kumquat Wine, Sotol, Orange, Peach Liqueur, Pomegranate Liqueur | Bartender Gabriel Chavez of Last Rites
Roasted Duck Breast, Lemongrass Duck Confit, Satsuma Sweet and Sour, Chicories, Fermented Orange Honey, Verjus | Chef Bill Wang of RT Bistro
