Quince, Winter 2015 - 60 Second Tasting Menu

Subscribe: Gougers filled with Parmesan Cream Potato Terrine with Smoked Onion and Scallion Skewer of Beet with gorgonzola and hazelnut Fuille de Bric with smoked salmon and crème fraiche Squid with kumquat confit and black olive aolie Acquerello Rice Chip with Fort Bragg Sea Urchin and Passion fruit Savoy Cabbage filled with duck confit, violet mustard jelly Petite radish with fluke tar-tar and meyer lemon Gougers filled with Parmesan Cream Potato Terrine with Smoked Onion and Scalli