Menu notes from dinner at Sons & Daughters in San Francisco on October 20th, 2017.
- Aperitif was a glass of Cava
- Taste was a leek and beluga caviar tartlet (crunchy)
- Glass sphere w/ celery broth, dehydrated okra seeds, chestnut puree, and hipster bacon
- Salad of abalone & cabbage, w/ black garlic puree & mild pistachio butter
- Broccoli rabe, radish, tomatillo salsa (very off, chemically flavor)
- Delicata squash roasted & pureed, linguini of Granny Smith apples, shaved dehydrated foie gras
- Very al dente purple barley w/ lobster mushrooms & dark roasted mushroom broth (barely there tarragon)
- Bavette steak (yawn) stuffed w/ truffles & salsify a few ways
- Set “Japanese cheesecake” of Big Rock Blue w/ quince (awful, sent it back)
- Limequat ice cream, buckwheat honey, fennel meringue
- Sous vide sesame cake w/ dehydrated buttermilk sprinkles, agastache greens, frozen carrot puree
- Bookended meal w/ a chocolate & honey sphere tartlet