Amuse Bouche
Gelatinized, elderberry-infused zinc “bear”
To Begin
Quick-strained flour disques with sauce blanc
From the Sea
Salt-water poached “Shells” with a granulated beurre-fromage congealed foam
From the Farm
House-rehydrated dried wheat with pan-tempered cultured dairy and Stonyfield Farm reduction
Interlude
Warm flour coquilles with pasteurized whey velouté
From the Pasture
Grassfed cow’s cheddar demi-glace served over cold-rinsed Chef’s pasta
To Finish
Packet-foraged cheddar on organic flour coquilles
Emergency Substitution
House-torn bread “sans croûte” accompanied by red fruit jam-sweetened legume purée
Chef’s Recommended Pairing
Chilled petite carrots
The first eight minutes of Monsters Inc. over and over again