My prior visit to Eden Hill was just in late October, so I wasn’t sure how much change to expect on a December menu. I’m guessing that with the change to tasting menu only format, they have the time and the inclination to make menu changes as the seasonal ingredients and the availability allow. I again signed up for the Grand Tasting Menu at the Chef’s Counter and the non-alcoholic beverage pairing.
The experience started out with the temporary thyme tattoo (no choice offered this time) along with a small bite with lime gel and mezcal.
Shortly after, I received a shiso poke tempura bite. I was also poured a glass of the non-vintage French
Crémant, which was very good.
The next small bite was a hay-Smoked chicken beignet, served very warm.
The first beverage pairing was a quince shrub with tonic water and cinnamon and paprika syrup. The accompanying dish was a fresh brioche with pig’s head porchetta and housemade pear butter.
The next beverage was a Buddha’s hand shrub.
The dish served was a garden lettuce salad dressed with a bagna cauda vinaigrette and topped with pecorino air, thyme-cooked breadcrumbs, gremolata, fresh flowers, and torched sardines. This had very nice fish, with good flavors, and textures with some crunch.
The next pairing was a baked apple shrub.
This dish featured a foie gras mousse pie made with a salted buckwheat crust and a huckleberry reduction. This was a nice flavor change to have after the sardines.
For this dish, the beverage was a madrone bark and chamomile tea with lemon.
The dish itself was butter-poached and roasted pumpkin with a luscious comté cheese cream sauce. This was topped with burgundy black truffles and kale.
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