Hari Cameron Cocktail Creation
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Chilean Seabass
Eli Wahl Executive Chef Eleven Chilean Seabass, Beets, Apples, Radish, Tarragon, Dehydr8, Celery Root Puree, Sumac
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New Zealand Venison Tartar
Chef Brandon Fisher New Zealand Venison Tartar, Preserved Meyer Lemon, Caper Jam, Pickled Fennel, Juniper Nougatine, Parsley Puree, Minus 8 Vinegar, Butternut Squash Vinaigrette and Powdered Scallion
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Sous Vide Venison Cheeks, Brick Oven Chestnuts and Purple potatoes
Chef Louis Robinson Main Course From Recent SPICE Pop Up Restaurant - Sous Vide Venison Cheeks, Brick Oven Chestnuts, Purple potatoes, Ancho Chille Vension Jus, Concord8, Huckleberries, Foraged Greens.
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