Great chef but man does he under price his dinners. 6 courses for $65.14 (not including tip)
Scallops, cod with morels, foie with smoked eel…high priced ingredients. I don’t know how he covers overhead honestly.
Tickets can be purchased in advance: Resy | Right This Way
Menu below:
MENU (wines are subject to Change and are not included)
LQ fooding@Sangers and Joe “in between Summer and Spring” May 20th 21st 2016
1st course
Buckwheat Blinis | Oyster Tartare | Beef Carpaccio | Uni | yuzu Creme Fraiche
2014 Herve Villemade “les Bulles”, Loire, France
2nd course
Maine diver Scallop | Hood Canal Spot Prawns | hearts of Palm |
Angelo’s Farm roasted tomatoes | | Tomato Mousseux | sweet peas, Ramps
and Watercress Coulis
2015 “La Couture”, Quentin Bourse de Sot de l’Ange rose, Loire, France
3rd course
Wild North Sea “Cabillaud” Cod | White Asparagus | Morel Mushrooms | Parmesan | green garlic Sabayon | Crayfish Nage
2014 brezo blanco, “Godello e Dona blanco”, spain
4th course
Hudson Valley foie gras | Smoked eel | Blis Smoked Steelhead Roe Caviar | Green Apples
2013 Helmut Dolde Spatburgunder, Swabia, Germany
5th course
Liberty Farm Duck Breast | potato and “comte” Raviolo | Green Almond | Passion Fruit Roasted Carrots
2013 Terres Dorees, Cote de Brouilly, Gamay, Beaujolais, France
6th course
Gulab Jamun | Mescal “Galabe” rose water Syrup | Saffron Lime ice cream | Cherry fluid gel
2015 Renardat-Faiche, Cerdon du Bugey, Savoie, France
sorry but for this event no substitution