Summer dinner menu 25 Egon

Wagyu tartar

Herb cured Wagyu

Pickled cucumber

Picked shallot

Sourdough crepes

Zatar tips

Espelette coral tuile

Stone Fruits

Lightly charred apricots

Compressed plum

Fresh cherries

Dressed with vinegar

Smoked almonds and apricot jam

Compressed arugula

Green plum

Shaved fontina

Almond granola

Summer melon

Summer melons compressed in citrus zest, sugar and salt

Dressed with a honeydew vinaigrette

Speck ham

Basil

Puff barley

Cantaloupe micro greens

Kanpachi

Citrus cured young amberjack

Herbed peas

Shaved radish

Watercress

Jalepeno citrus buttermilk

Bitto

Semi soft goat and cow cheese

Topped with green strawberry, hazelnut and snap peas

Green strawberry reduction

Risotto

Parmesan stock

Sautéed morels

Chilean black truffle

Watercress cappelletti

Water cress dough

Smoked chili mascarpone

Pink peppercorn sauce

Sautéed wild mushrooms

Compressed arugula

Bucatini

Sourdough bucatini

Hiramasa confit

Snow peas

Lemon oil

Burnt rosemary

Ravioli

Filled with carbonara style filling

Fonduta cheese sauce (sheep and heavy cream)

Guanciale

Topped with fried guanciale

Cured egg yolk shavings

Mero bass

Butter umami tea poach

Radishes

Baby potato’s

Smoked char roe

Antelope loin

Juniper spice rubbed, pan seared with butter and herbs

Celery root puree

Cranberry gel

Ricotta spatzle (German egg noodles (pasta dumpling))

Venison jus

Lamb rack

3 bone rack

Asparagus (cooked in lamb tallow)

Fava bean puree

Ramp lamb jus

Fried nettle

Corn powder

Rohan duck

Rendered duck breast

Summer squash ragout

Duck leg confit

Golden chicken

Skin wrapped golden chicken breast

Local mustard greens

Italian salsa verde

Parmesan jus

Wagyu beef

Sautéed nettle

Crispy potatoes

Brandied veal jus

Halibut

Pan seared pacific halibut

Warm green tomatoes

Agramato

Ramp soubise

Ramp oil

Caperberries

Arctic char

Pam seard skin-on

Pickled kohlrabi

Fresh cucumber

Apple cider vinegar stock (tableside)

Topped with elderflowers

Squash blossoms

Filled squash blossoms

With summer squash, herbs and local chèvre

Mustard oil

Grilled over binchotan

Green asparagus

Lightly sautéed

Over an herb emulsion

Pecorino

Panko fried soft poached egg

Garnished with compressed asparagus shavers

New potato

Poached baby potatoes

Set upon a vichyssoise of potato, white asparagus ferment, pine and Siberian caviar

Pickled asparagus coins

Compressed baby squash shavers

Local greens and flowers

Beet carpaccio

Lightly poached and marinated beet ribbons

Citrus crème fraiche

Toasted hazelnuts

Puffed amaranth

Beet Demi

Fremont beans

Fremont beans are cooked until creamy

Green garlic amazake

Preserved tomato

Pickled shallot

Crispy leek