MENU: DAVID CHANG | MOMOFUKU
Cured Hamachi with Horseradish-Edamame Purée
Roasted Scallop with Pickled Mushrooms, Nori, and Bacon Dashi
Bo Ssäm – Slow-Roasted Pork Shoulder with Kimchi, Rice, Roasted Eggplant, Marinated Spinach, and Salted Cucumber
Cereal Milk Panna Cotta with Panna Cotta with Caramelized Cornflakes and Gianduja

Student Chef Theo Grice
Chef Instructor Julian Palmer

Dinner Prix fixe $65 per person includes coffee or tea.
Add Wine Pairings Package (15 oz) for $20 per person
Sommelier Alexandra Evans

Please inform us of all food allergies / dietary restrictions.