Pacific Northwest cuisine through progressive Filipino American flavors. Chef Aaron worked at the Modernist Cuisine Cooking Lab for many years.
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Pandesal - Nash’s wheat, fried shallot butter with Idaho sturgeon caviar
Kinilaw - Black cod, WA verjus, smoked ham hock, pink lady, pickled Oregon chilies
The husband and wife team.
Bulalo - dry aged beef broth, oil of leek tops
Anak ni Bet - Wapato bagoong gulay, caramelized mixed squash, grilled wild maitake.
Anak ni Bet - Wapato bagoong gulay, caramelized mixed squash, grilled wild maitake . A riff on Pinakbet, which is like a Filipino ratatouille stew.
Serving noodles.
Aligue miki - hand cut miki noodles, crab, bacon marmalade
Sinigang - cranberry, padron butter, king salmon. This dish is typically made tart using tamarind, but the Chef prefers to use ingredients found in the Pacific Northwest.
Sinigang - cranberry, padron butter, king salmon
Veggies for the meat course.
Steak resting.
Dressing up the steak course.
Bistek - 29-day WA rib-eye, beef liver mang tomas, cascade wild rice
a beef liver sauce that accompanies the steak. It's a riff on the famous Mang Tomas Sauce.
Fruit Salad - dark sugar sorbet, poached baby pear, earl grey posset, brown Asian pear
Kastanyas crumble - hazelnut, butternut, toasted triticale crumble, sprouted emmer
Pasalubong (which means "souvenir") - turn-over mixed berry mamon.
Turn-over mixed berry mamon. Mamon is a famous brioche-type pastry.
A copy of the menu.
