Chef Liam @ The Stone House

7 Course Tasting Menu by the winner of Chopped Junior and youngest student ever at Le Cordon Bleu:

MIXED CITRUS SALAD -  burnt citrus infused snow, szechuan peppercorn infused oil, pickled and grilled cucumber, chives.

HALIBUT TARTARE - lime miso broth, pickled white asparagus tips, scallions, miso aioli

SEARED SCALLOPS - best greens, Santa Barbara uni, white balsamic peach vinaigrette, white brocoliciti florettes

WILD MUSHROOM DUXELLES - wrapped in green Swiss chard, mixed mushroom brodo, chanterelle infused foam, fondant potatoes, fried chanterelles, chives

WAGYU COULOTTE - dry aged New York Strip, oriental yam and butternut squash puree, candied beets, sauteed baby brussel sprouts, garlic compound butter

CURED AND SMOKED TUNA - fried sushi rice cake, pickled radish, hoisin glaze, scallions salad, bonito dashi

ORANGE PARSNIP CAKE - Ginger candied parsnips, reduced apple caramel sauce, French vanilla ice cream