Regards

Mackerel and blue cheese

Line up notes:

Mackerel is filleted and cure with salt, sugar, pimenton, and tequila.

Scored and torched. Still raw.

Seating on top of pico de gallo and whipped Cascadilla Bleu

Pico is tomatillo, ferment peach pepper, cilantro stem, shallot, fermented brine, and lime juice.

Whipped blue cheese is milk, cheese whipped in vitamix till 135f. Then olive oil and salt are folded in.

Horseradish and lime is grated on top of seared raw fish.

Fish is topped with sheeted and blanched kholrabi.

Sea salt and a healthy amount of olive oil.

📸

See you Tuesday. Doors at 5.

On the menu tonight.