I am beat.
In a 20-seat sushi bar style restaurant, doing 18 covers all at the same time will knock the wind out of you. I wouldn’t be this tired if I had rested more at home (aka sleep) but yesterday, I went into work three hours earlier to work on some extra prep.
Besides our signature dessert, which has been on the menu since the restaurant opened ten years ago, everything on last night’s tasting menu was my own. I was encouraged to showcase my own creations on Tuesdays and Wednesdays, when the executive chef is off.
This is the tasting menu for May 2 – 3:
- Spring Tomato Gazpacho
- White & Green Asparagus with Parmesan Croquetas
- Scallops & Celeriac
- Housemade Spaghetti with Lobster in a Sea Urchin Sauce
- Sous Vide Egg & Mushroom Panzanella
- Roasted Duck & Potato Dauphinoise
- Torrija with Cajeta
The amuse bouche I gifted customers was the Watermelon “Sushi”.
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