forage menu - viet pham

january 18, 2013

cider
savory granola, yogurt and elderberries
frozen beet and horseradish
trout skin
sunchokes cooked in hay

pumpkin and fresh cheese
carrots with buttermilk, pistachios from hurricane
fresh trout roe
potato, egg yolk and dill, salt lake seabeans
trout with vegetable shoots, roasted trout broth
cabbage in different forms with elk heart tartar
onion in vegetable toffee, grains and mushrooms
elk with turnips and our own mead

pine and buttermilk
celery root and chervil
sunchokes with salted butter ice cream
acorn and burnt cinnamon

chef bowman brown and proprietor viet pham

comments:  was like going to a dance concert, an art museum and a restaurant - all in one experience