chicken liver mousse with cognac and birch gelée; house focaccia with La Tur cheese-butter and kelp salthiramasa crudo with apple ponzu, honeycrisp, and juniperembered Maine scallop with yuzu beurre blanc and mustard chili oilfried octopus with squid stock emulsion and citrus zestpotato with smoked egg, crispy jamón, and chicken skinjonah crab rice with crab fat custard and Bangs Island musselspine mousse with huckleberry granita
Erik Travels 