The sous vide chefs
Tuna melt
Sheep’s milk ricotta dumplings with spring shoots, pistachios, yuba, and kumquats
Bittersweet chocolate soufflé
Black truffle and egg custard with asparagus and Parmesan chip
Talk at Zurb
Double chocolate cake, salted caramel ice cream, caramelized bananas, cocoa nibs
Roasted beef tenderloin, sauce bordelaise, ricotta gnocchi, fava beans, chanterelle mushrooms, ramps
Chilled dungeness crab, mache, radish, cucumber, pickled ramps, blood orange vinaigrette
Taro chip and fava bean purée, scallop
Mike and Toni
