woman holding black bowl containing tomatoes and flowers

MENUS

TASTING MENU

STONINGTON SCALLOP
hearth-roasted pineapple, longaniza oil, habanero ash

 

BURNT YAM
yeast butter emulsion, smoked trout roe, red maradol papaya, grilled hazelnuts

 

SPRING PEAS
grilled over the embers, smoked almond cream, boiled peanuts, candied morita chile

CHOICE OF:

WILD PACIFIC HALIBUT
mustard leaf, turnips, heirloom bananas, praline of smoked chiles, spruce

or

21-DAY AGED DUCK BREAST
smoked beets, roasted cacao, grilled chicory leaf, duck caramel

or

GRASS-FED WAGYU
grilled asparagus beans, charred cucumber, heirloom sesame cream, tamarind

WHOLE MANDARIN SORBET
tiger nut mousse, young coconut, woodruff-almond pastry, parsnip milk

RARE / SEASONAL

FLAME-SEARED OYSTERS

flaming beef fat, smoked tomato compote, allspice

 

CARROT-FED BEEF TARTARE

emulsion of smoked bone marrow, pickled yellowfoot mushrooms, vinaigrette of toasted seeds and dried chiles, grilled cinnamon bark

 

PACIFIC PRAWN COOKED OVER HOT STONES

served with spicy green peppercorn paste, soft lettuce for wrapping, and an aromatic coconut butter infused with smoked prawn heads

 

HEIRLOOM BROWN RICE

crisped in black clay with a light glaze of sea lettuce, organic egg yolk, charred onion

topped with a choice of:

caramelized lobster

himalayan morels 

 

WINE PAIRING

curated wines to seamlessly complement tonight’s menu

 

JUICE PAIRING
inventive juice blends and infusions to complement tonight’s menu

 

sample menu

BRUNCH

CHOICE OF:

ORGANIC RED PAPAYA
young coconut cream, palo santo, huacatay

or

EMBERED CHERRIES
whipped fresh cheese, benton’s ham, burnt onion dressing, soft lettuces for wrapping

or

ANCIENT PORRIDGE BREAD
caramelized plantain butter with banana skin honey & savory herb paste with heirloom pistachios

or

WARM CINNAMON SPIRAL
whipped apricot seed cream, date toffee, celestun sea salt

CHOICE OF:

BIODYNAMIC ARAUCANA EGGS
cooked in an ancient clay pan with grilled blue oyster mushrooms, charred onion, and a sauce of smoked chiles and roasted hazelnuts
add fresh italian black summer truffles

or

GOLDEN HINAIDORI EGGS
gently-poached and dressed in spiced brown butter, smoked tomato jam, green chickpeas, young spring herbs, lime

or

COAL-ROASTED AVOCADO

flaky einkorn pastry crust, fresh cheese, young lettuces, wild jungle peanuts, vinaigrette of smoked rhubarb and toasted chiles

or

GRILLED WAGYU BEEF RIB
heirloom sesame cream, marinated cucumber, spicy green peppercorn paste, tamarind, soft lettuces for wrapping

FOR THE TABLE

FLAME-SEARED OYSTERS
flaming dry-aged beef fat, spiced tomato, allspice

 

CARAMELIZED PLANTAIN DUMPLING
whipped creme fraiche, mandarin rind, aji amarillo
topped with choice of:
smoked trout roe
 kaluga caviar

 

CRISPY SQUASH BLOSSOMS
lightly coated with a batter of aged rum, filled with warm tonka bean custard, lime, woodruff

 

GRILLED HEARTH PANCAKE
finished over the fire with a crisp layer of caramelized birch sap, served with whipped brown butter infused with cloud forest cardamom, preserved forest berries

 

ASTERIX POTATOES
caramelized shallots, smoked dates, warm horseradish emulsion

 

SMOKED BACON STEAK
quince juice glaze, spruce

 

sample menu

the instagram icon for meteora, which has a radial pattern emanating forth from behind the word
meteora subscribe icon

copyright 2022 Meteora