You’re Invited to Celebrate Our Beard House Fellows

Menu

Hors d'Oeuvre

Nicole Merino
Crema de Maíz Empanadas filled with Oaxaca, Cotija Cheese, and Salsa Verde
Allergens: Alliums, Cilantro, Dairy, and Gluten

Mimi Chen
Dry Hot Pot with Beef, Enoki, Black Wood Ear Mushrooms, Lettuce, Vermicelli, Quail Eggs, Corn, and Mimi's Bomb Hot Pot Sauce
Allergens: Alliums, Egg, Sesame, and Soy

Steve Gutierrez
Kohlrabi Mini-Taco Shells filled with Crab and Lobster with Citrus, Crème Fraîche, and Fine Herbs 
Allergens: Dairy and Shellfish

Dinner

Nicole Merino
Mezcal-Cured Skuna Bay Salmon, Cucumber–Yogurt Relish, and Fried Potato Flakes 
Allergens: Dairy and Gluten 

Steve Gutierrez
Duck Confit Beggar’s Purse with Glazed Hakurei Turnips, Pickled Beech Mushrooms, Roasted Wild Mushrooms, Dashi, and Chive Oil
Allergens: Dairy, Eggs, and Gluten

Mavis Jay Sanders
Smoked Oxtail and Black Rice with Toasted Pecans, Basil Passata, Spiced Carrots, and Preserved Persimmon Mostarda
Allergens: Nuts, Alliums, Dairy, Nightshade; Gluten free

Dessert Mimi Chen
Milk Tea Panna Cotta, Burnt Brown Sugar Ice Cream, Black Mochi, Salted Milk Foam, Coconut, and Burnt Brown Sugar Crumble
Allergens: Dairy and Gluten

Lavazza Coffee

Wine pairings from J Vineyards & Winery

_{Menu is subject to change. Please note that due to the nature of this event, we are not able to accommodate dietary restrictions. We appreciate your understanding and support of this policy.}