The Last Supper Club

tasting menu focused on the bounty of the season

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Bouchees

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Pommes Souffle | Fromage A Tartiner | Smoked Trout | Everything Bagel Dust

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A-5 Beef Tartlet | Soubise | Crispy Lily | Botarga

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Cornbread | Truffled Comte Fonduta | Peppered Honey

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King Crab | Guava | Kombu | Fermented Coconut

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Marigold Tempura | Hen Yolk | Whiskey

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Petites Assiettes

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Yellowtail | Riz Gras | Shiso | Dashi

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Mountain Leaves | Spring Roots | Flowers | Gazpacho Vinaigrette

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Intermezzo

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Gin & Tonic Sorbetto

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Plaques

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Magret De Canard | Bruleed Onion | Black Hills Choke Cherry | Anise Glace

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"Mac & Cheese" | Orzo | Butter Poached Crevette | Mascarpone Froth | Fricco

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Smoked Pork Neck | Apple Glaze | Fermented Cabbage | Pickled Cucumber Jam

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Oxtail Presse | Suancai | Coriander | Spiced Jus

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Patisserie

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Blackberry Soup | Sweet Corn Gelato | Husk Oil

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Apricot Sorbet | Smoked Crumble | Buttermilk Sabayon | Apricot Powder

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Sticky Toffee Pudding | Brown Butter Ice Cream | Toffee

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Mignardise | Chefs Whim

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