For those who follow Heston (and Chris) and have seen some of the videos, one of the chef's you will often see is Kyle Connaughton. The restaurant opened late last year and I can only imagine where it will go from here, highly recommend!
CANAPÉ
w/ House Tea
LATE SPRING IN SONOMA
AKABANA KAPPACHI
Barrel aged ponzu, Tangelo. Tat Soi and Saikyo Miso
SUGAR SNAP PEA
Dungeness Crab, Preserved Lemon and Salsify
WILD KING SALMON “IBUSHI-GIN”
Shio Koji Vinaigarette, Char Roe, and Myoga
POACHED FOIE GRAS
Tea of last year’s tomatoes, Tokyo Turnips and their greens
BLACK COD AND SHIMEJI “FUKKURA-SAN”
Leeks, Brassicas From Our Farm, Broth of Young Lettuces, and Gokura Tea
DRY AGED RIB OF BEEF
White and Green Asparagus, Green Garlic and Morel Mushroom
SONOMA GRAINS
Nettles, Kasu-Zuke, Farro Verde Beignet,
Rib Cap, and Herbs from the Vine Rows
LEMON VERBENA GRANITE’
Strawberry and Grains of Paradise
HOJICHA ICE CREAM
Brown butter, Puffed Amaranth, Cherry Compote
WAGASHI
Goma and Rhubarb
Medjool Date and Miso
Burnt Honey and Chamomile
