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Riveyrac Rivesaltes, LANGUEDOC-ROUSSILLON 1975 @smythchicago
Canele crepe & seaweed caramel tart & salted black licorice carrot & freeze dried corn and cherries and quice tart @smythchicago
Kombu parfait & roasted Apple Koji oil & fermented farro @smythchicago
Yogurt panna cotta & roasted rhubarb & grapes & pickled pine cone @smythchicago
Raspberry milk chocolate & fermented shiitake mushroom @smythchicago
Squab leg and brain & Asian pear with black garlic and finger lime & lima bean miso @smythchicago
Lacquered 2 weeks dry aged squab breast & pineapple sage & roasted Asian pear @smythchicago
Domaine Guiberteau Saumur Rouge Cuvee Les Motelles 2016 @smythchicago
Honey and fennel lacquered squab @smythchicago
Smoked beef tongue & pickled plum & herbs & sprouted wheat cream & pickled ramp capers @smythchicago
Yuba noodles and chanterelle puree & egg yolk & sesame oil & white truffles @smythchicago
Dungeness crab & crab butter infused egg yolk & salt water poached foie & dashi chips @smythchicago
Blue cheese oil poached butternut squash & koji burre blanc foam & walnut and pumpkin seeds & hickory miso @smythchicago #toptendish2018
Keller, abtserde 2016 @smythchicago
Steamed west coast halibut & mussel reduction and spinach puree & fermented spring onion and tea leaf & seaweed oil @smythchicago
Lightly pickled shimaaji & burnt shallots on pickled onions & kombu & smoked apple @smythchicago
Shimaaji pickled in rice bran & baby pine cone honey & shimaaji head salad & vinegar jello & nasturtium @smythchicago
Pierre Peters Cuvee Speciale 'Les Chetillons' Blanc de Blancs Grand Cru Brut 2010 @smythchicago
Oyster & salted strawberry & spruce oil & cucamelon & seaweed & gooseberries & whipped cream @smythchicago
Sea lettuce puff pastry & oyster emulsion & nasturtium @smythchicago
