Pacific Northwest cuisine by chef Chris Bleidorn. Birdsong is a new tasting menu restaurant in the SOMA space that was once AQ and now has a live fire hearth. Highlights were the Hopi blue cornbread, “fish and chips,” and lamb-stuffed morels. The wine pairing featured mainly, if not all, Oregon wines.
shigoku oyster, ice plant, fresh wasabi, dulce, lime oil and persimmon vinegar
halibut “fish and chips” with fresno chile pommes souffle filled with warm tartar sauce
i forgot what this was - bacon, chives, sour cream and caviar?
cured and smoked trout served over burning cedar
trout skin with roe and flowers
trout bone gelee and custard with scraped belly fat and marigolds
take on clam chowder with geoduck and fermented whey and pork fat jus
toasted parker roll
blue hopi cornbread
wild boar with madrone bark, elderberries, ramps, and pine needles
aged duck with its gizzards
blueberries, bee pollen, chamomile
bread custard, jasmine, toasted milk