Wildcard Dinner January 2018

Some of the menu highlights from the January 29th dinner: 

Salmon belly tartare with castelvetranos, tobiko, meyer lemon and taro root chips

Vegetable minestrone with corona beans and poached foie gras

Celery root agnolotti with dungeness crab, winter squash, and roe

Seared salmon with baby carrot, roasted sunchoke, kalettes, cippolinis, crispy skin and salsa verde

Almond gelato with puffed rice and cocoa nibs

Pistachio financier with creme fraiche and cara cara