Cool Kids

Menu

Hors d’Oeuvre

Bolognese Soup Dumpling Agnolotti 

Beef Short Ribs with Persimmons, Burnt Honey, and Cedar Wood–Smoked Chanterelles

Butternut Squash with Crab, Black Trumpet Mushrooms, and Sesame Chawanmushi 

Ember-Roasted Cabbage Butter Dumplings with Island Creek Oysters and Asian Pear Nabak Kimchi

Juniper-Braised Collard Greens with Baby Carrots and Black Garlic Bagna Cauda

Dinner

Chilled Corn Taglierini with Fermented Serrano Chile Water, Burnt Corn and Husk, and Spot Prawn Escabèche

Chilled Clams with Crab, Bergamot, Turnips, and Seaweed

Grilled Gulf Shrimp with Shio Koji, Bitter Melon Nukazuke, and Charred Scallion–Satsuma Vinegar Koshihikari Rice 

Crispy Turmeric Crêpe with Basque Cider, Sunflower Seed Crema, and Crunchy Fall Vegetables 

Pan-Roasted Duck Breast with Curried Shell Beans, Melted Leeks, and Charred Apples 

Scharff Maxx 2-Year-Aged Cheese with Radicchio, Dried Cherries, Crystalized Menthol, and Pumpkin Seed Oil 

Milk-Poached Meringue with Rose Hip Spuma, Dried Rose Petals, and Granité
    
A selection of fine wines will be served with this dinner.