Tristan Aitchison
Providence | Los Angeles | August 2016
FEATURED DISHES
Geoduck, Razor Clams, Top Neck Clams, Pickled Nasturtium Pods, and Nasturtium
Santa Barbara Spot Prawn Tartare, Golden Osetra Caviar, Finger Limes, Fermented Apple, Radish Flowers, Gold Leaf, and Spot Prawn Rice Crackers
Live Sea Scallop en Croute, Scallop Jus, Truffle Butter, Australian Black Truffle, and Lemon
Grilled Salmon Belly, Ebony Rose Pluot, Spring Onion, and Braised Bitter Greens
Black Sesame Rice Powder, Smoked Tofu, and Hokkaido Uni
Delta Green Asparagus, Pickled Ramp Relish, King Crab, Coastal Green Onion Aioli, and Nasturtium
Dungeness Crab, Spicy Thai Aioli, and Pickled Watermelon Radish
Photography by Caroline Hatchett
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