SEASON ONE: LETTUCE!

Welcome to Caviar for a day! Each season will feature exclusive and sophisticated, yet approachable, recipes where the key ingredient is as humble as, well, an egg. 

The series starts with 13 delicious recipes including amouse-bouches, appetizers, salads, entrees, and desserts.

LETTUCE MENU

(recipes will follow soon)

BLACK LEAF SASHIMI LIBRETTO

Libretto of squid-tinted lettuce between slices of raw tuna and salmon, 

stitched with scallions, ginger soy cream sauce.

BLTP

Open-faced lettuce medley, grilled lardons, on country grilled bread 

spread with lightly stewed heirloom tomato and persimmon.

THE SALAD

Little gem salad with edible flowers, radicchio crisps, citrus-bacon

 dressing and chickpea flour croutons

TRIO OF CREAMS

Trio of lettuce cream lagoons, each made with a different variety (Bibb, Romaine, Oak Leaf) surrounding its own island: cod cake, smoked trout caviar, and poire-pickled shallots. Basket of warm toasted brioche.

FRESH GREEN BATIDA & FLIGHTS

Shot of iced lettuce batida with vodka, accompanied with 

lettuce flights enhanced with salt varieties.

AMUSE-BOUCHE

Pressed, oven dried lettuce strips deep-fried with Spanish jamón fat, 

served with reduced plum sauce for dipping

MEAT AND POTATOES

Braised lettuce, potato, truffle puré with wood-grilled protein of the day.

INTERMISSION

Lettuce and citrus sorbet

GO GOAT

Lettuce cups with curried goat, crunchy lettuce/endive chutney, red pepper polenta croutons.

DESSERTS

-Iced grapefruit pellet over a fluffy donut crepe, lettuce-honey warm sauce.

-Dark chocolate-covered romaine ribs with paçoca.

-Medley of reduced green and red leaf lettuce teas with assorted sweet and salty biscuits.

-Lettuce fennel liqueur.