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