CHEF EVAN BOLLING

I love and live for foraging for flavor, whether I find it in a local forest, from a local farm, or farther afield. This weekend, I’m stoked to bring to the table two exceptional ingredients from opposite ends of the Pacific Ocean—Alaskan Weathervane Scallops and New Zealand Venison—both featured on my prix fixe chef's tasting menu.

Harvested from the cold waters of the Gulf of Alaska and the Bering Sea, Alaskan Weathervanes are among the world’s largest scallop species, prized for their dry-packed purity, firm texture, and natural sweetness. This weekend, we’re serving these sweet ocean delicacies in their purest form—as crudo.

NEW ZEALAND VENISON

Free-ranging across lush open pastures, New Zealand venison is celebrated for its exceptionally lean, finely grained meat, delicate tenderness, and mild, subtly sweet flavor. This weekend, we’re showcasing this prized protein in its most elegant form—as tartare.

CONSOMMÉ

CANAPÉS

TROUT ROE, CRÈME FRAÎCHE, CROUSTADE

WAGYU TARTARE, TEA-CURED QUAIL EGG, CELERIAC, NORI CONE

VENISON TARTARE, TOGARASHI SHELL, EGG YOLK FUDGE

WEATHERVANE SCALLOP CRUDO

BEET & CELERY PONZU, PRESERVED LEMON, SHIRO DASHI GELÉE, SAKE GELÉE, COMPRESSED CUCUMBER, JIMMY NARDELLO PEPPERS

DUNGENESS CRAB

BLACK GARLIC MISO, CHERRY BOMB ESPUMA, CAVIAR

SLOW DUCK

ELDERFLOWER GASTRIQUE, TENDER KALE, KOSHO

WAGYU

CKW XO, COMPRESSED COVER GREENS, CAULIFLOWER ESPUMA

YUZU SHERBET

MILK CRUMBLE, PÉT-NAT GELÉE, BLACKBERRY CORDIAL