Charred scallop ceviche, carrot-soy panna cotta, yuzu, crispy onion rings, mint.
Asparagus and sunflower seed risotto, shiitakes, preserved lemon, chicken skin crisp.
Cedar grilled mussels, green garlic soup, hay smoked potato, black trumpets, soft boiled egg.
Tea smoked duck, sprouted wheatberries, burnt tangerine, crispy duck tongues.
Waygu beef, snap peas, greens.
I'll be the first to admit I'm a sucker for nicely plated dishes. Almost to the point where I don't want to eat because it's so pretty. But knowing my chubby self, that's obviously not an option! My favorite dish was definitely the tea smoked duck. The combination of the duck, wheat berries, and burnt tangerines made awesome flavors.
By the way, Commonwealth has a $70 six course chefs menu ($110 if you want it paired with wine tasting), in which $10 of the proceeds goes back to charity. Food with a conscious!