Eater presents chef Phillip Lee’s $14o tasting menu of 16 courses at LA’s Scratch Bar in just 60 seconds…

MENU

Fresh Popped Corn seasoned with Garlic Duck Fat, Crispy Duck Skin and Fresh Thyme

Hood Canal Oyster topped with caramelized Wild Mushroom Mousse, Coho Salmon Caviar, Fresh Lime, Sea Salt and Thai Basil

Green Mussel & Sea Urchin Sake Shooter – SKEWER; Ceviche’d Green Mussel, red onion and seranno Pepper. SHOT; Unfiltered Sake, Lime Juice, Tomato Syrup. SCOOP; Avocado Mousse, Sea Urchin

Braised and Seared Pork Belly, topped with a hood canal oyster, Coconut / Chamomile emulsion and seasoned with dehydrated chamomile flowers

Puffed Smelt Cracker served over beet mustard that has been whipped with duck fat

Lamb Porridge topped with a seared egg yolk

House made Pickled Goat Cheese smoked over timothy hay, served with fresh baked sourdough baguette, garnished with sweetened olive puree and pickled vegetables

Lightly toasted escolar, cucumber, radish, burnt greens gazpacho

Wood smoked Salsify, cauliflower puree, cauliflower chips, steamed romanesco, puffed amaranth, roasted sweet breads, coho salmon caviar

Sourdough “Bone” Stuffed with Raw marrow, baked till crispy, topped with spiced mushrooms, and pickled onions

Roated Yet Raw Prawn; 3 day charmoula marinated prawns, roasted till raw, served over a puree of cabbage that has been cooked in caramelized fish sauce, toasted pistachios, scallions and smoked white onions

Cured Pigs Head Salami, served over beet mustard (same mustard as smelt, but this time without the duck fat added) onion soubise, cracked pepper

Turf in Surf – Dry Aged Filet Mignon Tartare stuffed into a crispy prawn shell, Covered with Cured Pork Fat and torched.

Roasted Australian Lamb Loin, Creamless creamed spinach, Roasted Broccoli, Fried Broccoli and Pickled Broccoli, Sweet n sour Radishes and a duck fat/scrimshaw jus

Dark Chocolate and Cayenne Candy Bar, Raspberry Sauce

Vanilla Ice Cream Cone, with Rainbow Sprinkles (Red is made from beet, yellow from corn, orange from carrot, green from spinach, black from chia)

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