Dining  with  Flynn

EUREKA


THE EUREKA SUPPERCLUB STAFF MID SERVICE

At twelve years old, Flynn McGarry started EUREKA, a monthly supperclub in his home with a small staff and a kitchen operating out of his bedroom. By the time Flynn was fourteen, EUREKA had become a monthly pop up restaurant serving a tasting menu of eight to ten courses to fifty guests. We look forward to you dining with Flynn.

SAMPLE MENU

NOVEMBER 14, 15, 16, 2013
 
 brown butter parker house rolls 
with  homemade smoked butter

 snapper 
 cured in konbu with a squid ink tapioca puff, pear gel, shiso, and espelette
   
 pumpkin   
 blini with apple cider gelee and fried sage
  
 brussel sprouts    
 smoked with fish sauce vinaigrette, quince puree, and tarragon

 beet   
 smoked and dehydrated with fermented cranberry compote, goats milk yogurt, caramelized cranberry vinaigrette, and oxalis
 
 chicories   
 charred, pickled, and raw with anchovy emulsion, brioche, and sultana puree farm

egg 
 sous vide with smoked grain porridge, puffed buckwheat, and porcini mousse

 celeriac   
 roasted in pine salt with pine cream, burnt chamomile crumble, celery oil, and truffle
   
 octopus   
 slow poached in winter spices with grilled grape juice, sheeps milk yogurt, and red herbs
  
 60 day aged beef   
 grilled over japanese charcoal with squash roasted in beef fat, pickled asian pear, watercress emulsion, and smoked bordelaise

 parsnip 
 cake with bruleed banana panna cotta, white sesame tuile, and basil frozen yogurt

 quince 
 puree incased in chocolate ganache, rose apple sorbet, and laurel crumble

EUREKA

 
 
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