Supper Club #3: Rudolfo & Luis

Southtown Supper Club #3Chefs: Rudolfo Martinez & Luis Colon

  • Brûléed uni & cheese on toast points; salt cod croquette with dehydrated pork fat
  • Cold-smoked Gulf shrimp
  • “Ham and Eggs”: ham gelée, salmon roe, mustard “glass,” crème fraiche, lavender blossoms
  • Deconstructed bahn mi
  • Venison heart tartare, mustard green purée, rice chips
  • “Oysters” two ways: blue point oyster with bacon vinegar; sautéed oyster mushrooms
  • Crispy duck skin with sweet corn pudding
  • Duck consommé
  • Deconstructed pastrami on rye: duck pastrami, shaved brussels sprouts, rye pudding, mustard paper
  • Seared rainbow trout, salsify emulsion, nasturtium
  • Seared calamari, golden truffles, cauliflower purée
  • Foie gras stuffed pork trotter, mixed berry gastrique
  • 48-hour sous vide ribeye smoked over pine, root vegetables, served on a pine block
  • Braised pork belly, fried couscous, tapenade
  • Foie gras ice cream, pineapple granita, shaved chicharrones
  • Banana pudding, orange gelée, strawberry pop rocks, served in a tube
  • Lemon verbena sorbet, shortbread, feta, salted cucumber