Underground Dinner. Mind Blown.
Course 1: Potato Soup, Black truffles, Chive Creme Fraiche
Course 2: Crab, Fried Green Tomatoes
Course 3: Ocean Trout, Clam, Squid Ink, Dashi, Tofu, Shiso, Salted Cherry Blossom
Course 4: Asparagus, Risotto, Snails, Morels
Course 5: Rabbit, Mole, Poblano, Rabbit Liver, Rabbit Kidney, Black Beans, Creme Cotija, Pickled Red Onion, Huitlacoche, Jalapeño, Cilantro Flowers
Course 6: Kabosu Elderflower Ice (palate cleanser)
Course 7: Pork Belly, Soft Shell Crab, Peas, Mint, Young Garlic, Scapes, Pork Jus, Fava
Course 8: Lamb, Sour Black Cherry, Shallot Jam, Purple Basil, Savory Granola, Coffee Yogurt
Course 9: Brioche Ice Cream, Green Apple, Smoked Maple Syrup
Course 10: Wild Strawberry (slightly dehydrated), Strawberry Creme Fraiche, Ice Cream, Pound Cake
Photographed at the Wolves Den 5/18/11
About Chef Craig Thornton by Elina Shatkin
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4 responses to “WolvesMouth”
Mmmmm…..how come I didn’t get truffles during my dinner? 😦
The man is a genius. Cute too!
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Wild strawberries are the best. Craig is rad.