A collaboration dinner with Felicia Wong
3 courses with a family-style main course, featuring local seafood
Vegetarian options available
$30 // BYOB
Menu
Baguette and shiitake compote butter
French onion soup dumplings
Pickled baby bok choi
Grilled hamachi collar and bitter greens // Scallop ceviche with pickled cherry blossoms
or
Glass noodles with raw potato 'mock' noodles and carrots // Sake-poached duck egg with baby kale
For both options, please add $5
Raw korean pear tart
Lemon curd, crisp oat crust
Sunday, May 26, 2013 // 6 PM
Providence, Rhode Island // en plein air
Location TBD
8 seats available
To reserve, please send a $5 deposit to cmdhood {at} gmail.com through Paypal and write Gordon reservation in the message section.
