Here is the working Paradigm menu paraphrased for tonight. The dessert items are not penned as of yet. The dinners will be moved to Fridays from now on (excluding next week which will be the only Thursday on schedule).
lox smoked salmon ravioli, chive cream cheese gel, caper salt, dill
foie 'suzette' warm foie crepes, satsuma & blood orange, burnt caramel
banana pho nuoc mam noodles, beef tendon, vietnamese basil gel
hamachi cucumber tartare ponzu film, soy pearls, toasted shiso
sweetbread nuggets pepita oat crust, chantrelle espuma, tamarillo espagnole, 'glued' mirepoix
black cod 'a la mode' sous-vide butterfish, chorizo gelato, fish skin crackling
duck, duck... goose breast, rillette... berry
