FEBRUARY 20, 2013
beet chip, coconut, lime, mint
trout skin, burnt lemon, dill
sunchoke broth, laurel, lemon thyme
sunchoke panna cotta, sunflower, blood orange
scallop with fennel, turnip, olive and sorrel
beet with cranberry, red cabbage and crème fraiche
parsnip with cilantro, trout, tangerine and sesame
salsify with buttermilk, almond, pear and thyme
celery with chamomile, cream, truffle and pine
sturgeon with tapioca, onions, vinegar and rye
beef with mustard, apple, juniper and black trumpet
pistachio and lemon
*Josh Graves*
milk chocolate with hazelnut and caramel
*Josh Graves*
EUREKA
at
BIERBEISL
