Pork belly, nectarines, nectarine/Riesling sauce, whipped burrata.
Chef @thomasgriese_01 shaving the very first porcini of the year on two different dishes. “Like a terrine of the forest floor,” as my friend said.
Absolutely beautiful black cod, miso, ramps, and foie gras shumai. Not pictured - mushroom dashi poured table-side. Perfect with 11yr old PYCM. Thanks, @thomasgriese_01 !
Foie Gras terrine and strawberry panzanella. Outstanding blend of flavor and texture. Thanks, @thomasgriese_01