A 7-course journey through seasonal ingredients and creativity.
Tasting menus intimidate some people. The commitment, the cost, the unknown. But when done right, they're transcendent—an opportunity to completely surrender to a chef's vision and experience flavors and combinations you'd never order yourself.
The evening began with an amuse-bouche that set the tone: a single, perfect scallop on a spoon, topped with citrus foam and edible flowers. One bite—sweet, acidic, oceanic—and I knew we were in for something special.
