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 super-fresh ricotta, almonds & pickled sun chokes shaved cauliflower-herbs & pig fries​ ​ spiced lamb tartare with various ‘mix-in’ condiments raw japanese snapper with turnips & crème fraîche pecorino ‘roti’ with perigord truffle buttermilk ‘treasure chest’ o