WITHIN THE WILD
MARCH - MAY 2019
This is the four-month journey of three brave explorers that met while working in a remote lodge resort in the wilds of Alaska. Join us during an expedition from Wolverine Ridge to the elusive Mint Hut. Dive into a cold and dewy field of wild blueberries on our way to Denali park. Consider possible life or death decisions as the densest fog spills down a pitch dark valley from the glacier in front of us, surrounding and blinding us. Smell the burning alder, taste its smoke. Join us in cheers with gulps of Jameson to celebrate one of the greatest adventures of our lives.
MENU
SEA-BITCH
Halibut Ceviche, Celery Leche de Tigre, Serrano Oil, Cilantro
ALL HAIL CHINOOK
Olive Oil-Poached Alaskan King Salmon
Smoked Beet, Pickled Kumquat, Goat Cream
Burnt Hazelnuts
DRES' KILLER BREAD
Cinco Jotas 700 Day Cured Acorn-fed 'Black Hoof' Jamón Ibérico,
Arbequina Olive Oil Butter,
Sunflower and Pumpkin Seeds
BURNING ALDER & SHROOMS
Alder-Smoked Mushroom Consomme,
Matsutake, Wild Rice
THOSE AREN'T SHOOTING STARS
Green Star Fruit, Chorizo, Pine Bud Syrup,
Coconut, Loroco Flower
FANCY STEAK
Piedmontese Dry-Aged New York Strip, Polenta Tot
Pasilla Bordelaise, Charred Onion, Leek Cream
WILD MERINGUE
Spruce, Bergamot, Alaskan Birch Syrup, Pink Pepper
BLUEBERRY FIELDS
Wild Blueberries, Blue Cheesecake, Root Beer Granita
