Richard Lee
Saison | San Francisco | July 2022
FEATURED DISHES
(1) Dry Aged Pacific Amberjack; (2) Grilled Sake Lees and Marinated Amberjack Belly, Fermented Chile, Butter; (3) Citrus Gelée, Warm Mint, White Fermented Kohlrabi, Chrysanthemum; (4) Fish Head Adobo; (5) Fried Amberjack, Spice Mix, Salt
(1) Grilled Asparagus, Shallot-and-Asparagus-Stuffed Braised Morel, Sourdough Purée, Buttermilk, Preserved Truffle Sauce, Mushroom Jus, (2) Sourdough Brioche
(1) Roasted Half Moon Bay Aged Duck Breast, Honey-Five Spice Rub, Grilled Duck Bone Sauce; (2) Preserved Cherries, Koji, Vinegar; (3) Soy-Glazed Bellflower Root, (4) Nasturtium-Wrapped Duck Leg Sausage; (5) Grilled Duck Heart, Slow-Cooked Duck Gizzard
(1) Ember-Grilled Pineapple Upside-Down Cake, Crème Fraîche, Vanilla Butter, Japanese Whiskey Sabayon; (2) Ginger-Coconut Ice Cream, Lime Zest
Photography by Rae Serra
