Chefs Warren and Curtis are collaborating on a six-course culinary experience, combining their passions for utilizing local ingredients and fusing global flavours, spanning from the Pacific Northwest to Vietnam.
Cuttlefish Noodle Salad Roll
butter lettuce, cucumber, XO vinaigrette, black garlic emulsion, garlic chip, sesame seeds, scallion
fish sauce caramel, salmon pastrami, nori cracker
Chip & “Dip”
salmon bacon, ikura, wasabi hummus, nori, kennebec potato chip
Ham Hock Terrine
chicken liver pate, shishito pepper, pickled watermelon radish, crispy rice chip
tamarind cashew sauce, herb salad, cilantro oil
burnt scallion emulsion, birds eye chili, potato nest, dried shrimp
charcoal grilled, onsen quail egg, basil puree, dill pickled bean sprout, garlic & shallot crunch, rice noodle, poultry reduction
black pepper jam, taro root gnocchi, whey fermented daikon
Lemongrass Short Rib
Vietnamese street corn, scallion, pork floss, cucumber & onion slaw, nuoc cham jus
red bean paste, Vietnamese coffee lady fingers, caramelized banana, toasted coconut
Due to the circumstances of this unique menu, allergies and dietary preferences cannot be accommodated. We thank you for your understanding.
Experience will include bubbles and pass-around snacks served reception style upon entry at 6:00p.m. The seated dinner service will include a six-course menu, with snacks, as well as carefully curated wine and cocktail pairings to accentuate the experience.