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Seed Bread with a fresh cheese and some pickles

 

Asparagus and Porcini 

Seaweed, Farro Verde 

 

New Potato with Smoked Peas and Plankton

Preserved Kohlrabi, Nasturtium 

 

Halibut with Bergamot Ponzu

 

Sea Urchin with Tofu and Meyer Lemon Aleppo Kosho

 

King Salmon Belly Cured with Fermented Dill 

Mexican Sour Gherkin, Dried Squash  

 

Nettle Rice Grit Porridge 

Dried Scallop, Dungeness Crab

 

Fava Beans and Leaves with Chocoyotes 

Burnt Vegetables, Midnight Beans

 

Smoked Pork Neck 

Purple Barley Koji, Black Kumquat 

 

Ishikawa Sake Lees Sorbet 

Cherries, Korean style preserved Blood Orange   

AN EVENING AT Békǝr

21st of MAY 2016