Brunch

EC TASTING GALLERY

#THINKBRUNCH

seven . twenty six . fifteen

smoked lotus root

quail egg confit + crispy arugula + rhubarb duck bacon vinaigrette

Biutiful Cava N/V, Catalonia Spain

salmon belly crudo

salt-cured yolk + watermelon + lime caviar + pistachio pesto

2013 Xarmant Txakoli, Basque

artichoke fondue frittata

clam dashi + grit cake + oregano flowers

2013 Pheasant Tears, Rkatsitel, Kakheti Republic of Georgia

open fire tuscan duck eggs

rosemary smoke + porcini + fried speck + biscuit

2014 Pas De L’Escalette Petit Pas, Languedoc France

fruit gelato trio

basil rambutan + cactus pear watermelon + guava buckwheat

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