The Progress, Winter 2015 60 Second Tasting Menu

MENU Banchan platter: squab liver honey toast salt pepper night smelts with lime pickle aioli lapcheong with crushed peanuts mache with chervil vinaigrette bonito crispy wagon wheel gnocchi with aromatic ground pepper local kiwi with superfresh ricotta, almonds pickled sun chokes shaved cauliflowerherbs pig fries spiced lamb tartare with various mixin condiments raw japanese snapper with turnips crème fraîche pecorino roti with perigord truffle buttermilk treasure chest o