Dinner 9

dinner no. 9, march 21 & 22

tempura fried squash, house sambal, herb yogurt, pickled bronzini, cardamom honey

first course

 

garam masala lentils, cardamom/butter-braised radish, cinnamon/bourbon apples, lemon puree, candied fennel, dill

second course

 

spiced broth, beef meatballs, potatoes, chickpea dumpling, raisin, cilantro puree, rose, roasted garlic

third course

 

coconut/rice pancake, beef kafta, burnt carrot, peanut, basil, grilled lemon, cabbage, dried fruit vinaigrette, herbs, house Sriracha

fourth course

 

rose ice cream, molasses cookie, lemon/cardamom/rose sugar

fifth course