Momofuku Ko **

Dinner at 2 michelin star counter Momofuku Ko on Sunday 3/18/18.

Alley towards Momofuku Ko
Counter set up at Momofuku Ko
Pomme Soufflee
Lobster Polaise
Aperitif – St George Bruto Americano, Blood Orange
Chicken Oyster
Kitchen at Momofuko Ko
Ardoisieres ‘Argile’, Savoie, France 2016
Black Bass – consomme, finger chili
El Maestro Sierra Amontillado, Jerez, Spain
Sea Urchin – chickpea hozon, olive oil
Labet ‘Fleur de Savagnin’, Cotes du Jura, France, 2013
Ko Egg – white sturgeon caviar, potato chips, vinaigrette
Patrick Carbineau ‘Les Conquetes’, Touraine, France 1999
Beef – au poivre
Mutemuka Shuzo ‘Mutemuka’ Junmai Genshu, Kochi, Japan
Dungeness Crab – brown rice, bourbon. My favorite dish of the menu
Clos Cibonne ‘Cuvee Speciale des Vignettes’ Cotes de Provence, France, 2015
Bouillabaisse – lobster, potato, saffron, mustard
Bread – house-made, cheesecake aged butter
Belliviere ‘I’Effraie, Coteaux du Loir, France, 2015
Kitchen in action at Momofuku Ko
Duck – cabbage, blood orange
Duck Breast
Kumkuat – sorbet, black tea
Geoffroy Ratafia, Champagne, France
Foie Gras – lychee, pine nut, riesling
Enoki Shuzo ‘Hanahato’, Junmai Kijoshu, Hiroshima, Japan
Ice Cream – wild rice, kombu
St. Agrestis Amaro, Brooklyn, New York
Chocolate – mint, fernet branca
Momofuku Ko
Aging at Momofuku Ko
Art Wall at Momofuku Ko

 

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