TLDR: I’m ready for next week’s menu.
the works @TheCookie
lobster bloody mary | maine lobster, herbs, celery, sungold tomato, pickled ramp & calabrian chiles, bloody mary gelee, horseradish creme fraiche
this appetizer will definitely tingle all your senses. sweet and snappy lobster is paired with: tangy pickled veggies, plump and sweet tomato, crunchy celery that offers freshness, an aggressively salted tobasco vinaigrette that offers a bit of heat, another tangy component with a kick in the the horseradish creme fraiche, and the salty and spicy bloody mary gelee helps tie everything together.
seaweed bread
i’ve had this plenty of time over the years at providence. it has an intense seaweed flavor with a slightly dry and crumbly, but soft, texture that i don’t love. however, it’s terrific in soaking up sauces.
“iron chef” main course | rockfish, mussels, clams, squid, eggplant, thai flavors
every component is cooked to perfection. fish is meaty and flaky af and its tangy shellfish broth has a terrific aroma when drizzled with the infused coconut oil. what can be improved if i’m super picky? those cubes of fried eggplant could’ve been crispy to offer texture contrast but this is takeout so who are we kidding here? they did do an excellent job in soaking up the sauce which makes them taste great.
open face sandwich
bonus course: fish scale 
Leftover sauce
the 11th commandment: thou shall dunk your bread in sauce
milk chocolate - whiskey panna cotta, chocolate streusel, coconut “ravioli”
i didn’t think any components tasted all that great by themselves. however, it’s absolutely delicious when i get a little bit of everything in one bite! it’s as if i’m having a great mocha with real deep flavors with plenty of crunchy and creamy textures.
took a lot of real analysis to arrive at this perfect bite
petite fours - toffee, chocolate caramel, mystery macaron
After Dinner Dessert:
