Daniel Brombery
Avery | San Francisco | April 2019
FEATURED DISHES
Raw: Horse Mackerel, Raw Sesame Oil, Seaweed, and Grilled Anchovy Gelée paired with Amabuki Junmai Ginjo Nama Sunflower Sake
Grilled Oyster Belly, Sunchoke Chip, Pickled Stevia, Jamon Iberico, Jamon Iberico Fat; Poached Oyster Lips, Oyster Jus, Charred Scallion, Pimento, Cultured Cream, and Crispy Garlic and Potato; Aebleskiver, Butter, Dungeness Crab, Pickled Jalapeño, Seaweed, Roasted Garlic, Crispy Crab hair, and Smoked Olive Oil Aioli paired with Matsunoi “Wishing Well” Tokubetsu Junmai Sake, Niigata, Japan
Tortellini in Brodo, Wild Mushroom, and Cultured Butter paired with Onda 48 Junmai Daiginjo Sake, Chubu, Japan
Cheese Tart: Buckwheat Tart, Toasted Pecans, and Harbison Cheese paired with Yamada Yamada Nishiki and Koshi Tanrei, Kanbara Ancient Treasure, Yamahai Junmai Genshu Koshu Sake, Kaetsu Brewery, Niigata, Japan
Photography by Jaclyn Warren
