B.R.K. | LA Private Dining

BRK 3.2.14

Rye Old Fashioned Sphere. Dehydrated Orange.

Aged Chèvre. Strawberry. Garlic. (Chef Flynn McGarry)

nv vinho verde, “espiral”

Gin Cured Hamachi. Yuzu. Black garlic. Carrot. Puffed wild rice

“a royal baby’s arm holding an apple”
gin. aperol. cucumber.

Foie Gras. Chinese 5 spiced grapes. Fernet. Quince. Celery

rodenbach “grand cru,” flanders red ale, brouwerji rodenbach

Composed Salad. Seasons best herbs.greens.veggies. powdered vin. soil. ash. purées

2011 schloss gobelsburger, kamptal, grüner veltliner, “gobelsburger”

Smoked Sturgeon. Charred onion juice. Tapioca. Rye. Pine Vinegar (Chef Flynn McGarry)

2011 chateau coustaut graves blanc

New England Bay Scallop. Nectarine. Cauliflower. Ras el Hanout. Smoked almond

2006 jean claude boisset bourgogne chardonnay

Aged Duck. Apricot kernel. Fennel. Cherry. Peach. Jus

2004 domaine de l’arlot, nuits st. georges 1er cru, “clos de l’arlot”

Elderflower Sorbet

“yuzu a bitch homie”
congac. rum. yuzu. orange. maraschino. pink pepper.

Lemongrass Macaron. Strawberry sorbet. Caramelized white chocolate mousse. Rhubarb. Pink Peppercorn.

Pics from the past weekend of dinners are up. Check them out. Many thanks to our road dog Chef Flynn McGarry for guesting with us.

Hey Y’all,

Two more dinners to tell you about. July 27th at 7:00 PM and 9:30PM. If you would like to come please email us at brkdining@gmail

We look forward to feeding you.