Lemon crema, chicken skin, potato
Bacon jam, pickled beets, raisins
Tripe salad, potato puree, pea shoots
Bok choy, hoisin pickled, fresno
Apple, fennel, poppyseed
Pickled daikon, tempura, sweet potato
Whelk ragout, jalapeno, cippolini
Pickled fennel, lobster bisque, matsutake
Quinoa tabbouleh, cherry, radish
Fermented onion, egg yolk puree, crisp potato
Apricot chutney, mint, cultured cream
Poached egg, chili vinaigrette, radicchio
Puffed buckwheat, cider butterscotch, pecan streusel
Ripe juniper berry, celeriac mousse, red miso chocolate sorbet
Peanut butter mousse, caramelized brioche, concord grape soda
Hazelnut meringue black, sesame puree, sea buckthorn curd
Single origin coffees from around the world change often. Each roast is paired with an ideal brewing method.
A 50/50 blend of ethiopian washed sidamo and guatamalan san juan microlot, the time and temperature blend has hints of brown sugar, orange citrus and chocolate.
Chalabal from acatenago, guatemala. Notes of juicy cherry & lemon.
Ayele from yirga cheffe, ethiopia. Floral with notes of raspberry and cola
Menu for Hugo's provided by Allmenus.com
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