1856 - Culinary Residence Dinner Tasting Menu
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1856 - Culinary Residence is a teaching restaurant.?We are proud to educate future restauranteurs and chefs in the Horst Schulze School of Hospitality Management.
Your patronage makes this possible and we are grateful for it.

1856 Dinner TASTING MENU

SAVORY
CHAWANMUSHI EGG
Egg Custard, Black Truffle, Creme Fraiche, Kaluga Caviar, Chives
Champagne, Charles Mignon, 1er Cru, Epernay, France

BURRATA SALAD
Burrata, Grits, Rooftop Greens, Fig & Grape Purée, Muhammara
2021, Chardonnay, Lucia by Pisoni, Estate Cuvee, SLH, Monterey, California

FOIE CHURRO
Foie Gras, Churro, Apple, Black Truffle
2021, Moscato d’Asti, Vietti, Asti, Italy

SOUP
Pastilla, Sunchoke Soup, Cauliflower Gobi, Cilantro
2019, Pinot Noir, Colene Clemens, Margo, Chehalem Mountains, Willamette Valley, Oregon

JAPANESE WAGYU
Wild Foraged Mushrooms, Fingerling Potatoes, Parsnip Purée, Jus
2019, Gigondas, Domaine Notre Dame des Pallières, Les Mourres, Southern Rhône, France

DESSERT
2018, Sauternes, Lions de Sudiraut, Bordeaux, France

BLUEBERRY WHITE CHOCOLATE CAKE
Coconut Whipped Cream, Blueberry Compote, Passion Fruit, Candied Hazelnut

PETIT FOURS

THE 1856 TEAM
Chef-in-Residence, Tyler and Jenn Lyne
Chef de Cuisine, Tom Baco-Wang
Sous Chef, Marcus Poor
Director of Culinary Innovation, Antony Osborne
Master Sommelier, Thomas Price
General Manager, Jacob Hoop
Assistant General Manager, Casey Gamblin