Apologies for the crappy photos - it was dim as heck in there. And for some I forgot to take a picture of some beforehand...
Course #1: apple and cow parsnip - warm juice served in small sake cups - earthy and sweet
Course #2: buckwheat - salted fried buckwheat cube with yogurt and salmon roe on top. Erin called it a grown-up filet-o-fish, I called it delicious.
Course #3: onion - onion meringue filled with Gruyere cheese
Course #4: soft scrambled egg | maple syrup | sherry cream - People rave about this item. It's the one constant on the ever-changing menu, and with very good reason. Served in a hollow egg shell, bottom layer of soft eggs, topped with syrup, cream, and garlic chives.
Course #5: carrot and oak - a platter of smoking leaves, harvested from the backyard, maybe. An orange carrot and a purple carrot and dollop of chivey yogurt on a rock
Course #6: celery root and frozen horesradish - Probably least favorite here - horseradish granita/sorbet, topped with celery root foam, served with ribbons of pickled celery root and dill sprigs
Course #7: leaves and stems with roasted chicken vinaigrette - spectacular dressing made from chicken stock, with caramelized onions hiding under the greens. A comforting salad.
Course #8: cabbage roasted whole in juniper branches - The smell of the roasting juniper branches was enough to make me love this dish - they plated at the table - the chef brought out the cabbage, adding it to a bowl with house made sour cream and some type of crouton. The chef added the cabbage and the server topped it off with lamb broth, making it like a cabbage soup.
Course #9: toasted grains with mushrooms and woodruff - shiitake mushrooms with a mix of grains and woodruff - still not sure what that shiz is
Course #10: steamed trout with wild cress - lightly steamed trout with cress and tiny flowers. Topped with a buttermilk dressing.
Course #11: beets with black walnut and fermented elderberry - earthy earthy earthy. the elderberries were good. The black walnuts were heavenly.
Course #12: pastured pork with acorns and sunchokes - favorite. First favorite. The pork was the most tender pork I have ever had in my life. It literally melted in your mouth. The acorns and sunchokes added a lovely crispy side note.
Course #13: aromatic quince - Quince prepared multiple ways - meringue puffs, quince mousse, topped in quince juice. I liked the presentation on this one, all in a big clear bowl
Course #14: flavors and textures of autumn - chips made from beet and pumpkin, some kind of cream, and a pumpkin sorbet, with candied pumpkins
Course #15: pistachios from hurricane - pistachio cookie, topped with pistachio mousse, topped with crumbled pistachios
All in all a good time, and one more goal down!
