A Roving Reporter “Report”
Nadav Bashan, the chef owner again created a special tasting menu for my friend and me. Thanks to our servers, they hand-wrote the menu for me – no way would I have been able to supply all the details. As the Roving Reporter had to be on a plane very, very early the next morning, the photos will have to tell most of the story.
Butternut Squash Soup – pumpkin seeds, nutmeg, cinnamon oil and chili oil
Hokkaido Scallop Sashimi – yuzu aioli, avocado, shiso, candied lotus root chip
Neiman Ranch Asian Style Braised Pork Belly – pickled daikon, braised daikon, ginger garlic puree, shishito pepper
Foie Gras – apple chutney, apple chip, apple balsamic, tat soi, brioche toast
BYO Clos Vougeot
Maple Leaf Duck Breast – braised romaine, cipollini onion, date puree, pickled jalapeno, duck jus
Beef 2 ways – Prime flat iron steak, braised short ribs, salsify puree, pearl onions, baby sunburst squash, baby carrot, veal jus, chimichurri
BYO Dessert Wine
Cheese Plate – San Moure, Kunik, Saint Agur, candied walnuts, rhubarb jam, walnut-currant toast
Bottom Line: I wish Bashan was on the Westside!