Course 04 of 07 · fires at +0:36
Trout
charred leek, buttermilk, dill
The trout from course one, the fillet this time, cooked skin-down on the grate.
Leeks charred black, peeled, and dressed in oil made from their own ash.
Cultured buttermilk split with dill oil, poured at the counter.
On the plate.
Sam takes the fillets off each seating's two fish, leaves the skin on, and salts them for twenty minutes. They cook skin-down on the hottest edge of the grate until the skin blisters, then turn once for the count of ten. The leeks char whole in the embers; their outer layers are peeled away and burned to ash for the oil.
Served on a flat dark plate. The buttermilk is poured at the counter, so wait for it.
Where it comes from.
- Trouta spring-fed trout farm in the Catskills140 mi
- Leeksa farm in Calverton44 mi
- Buttermilka dairy in the Hudson Valley110 mi
If you cannot eat it.
Contains: fish, dairy, allium
- No dairy
- Cucumber juice and dill oil instead of buttermilk.
- No allium
- Charred fennel instead of leek. Needs 48 hours.
- No fish
- Ember-roasted king oyster mushroom instead of trout.
- Vegetarian
- Ember-roasted king oyster mushroom instead of trout.
Tell us per guest when you book. The cooks read every note at 16:30.
Poured with it.
Pour 03 of 05, in the wine pairing
Weingut Oberkalt, Mosel, Germany, 2022. By the glass, 19.
In the tea pairing: hojicha.