Inspired by the changing of the season, Chef de Cuisine Gregory Gourdet and Pastry Chef Sean Sasser have created some exciting new dishes for our fall menu. Chef Gregory’s creations are inspired by the freshness and simplicity of flavors that, when combined, make for an explosion for the taste buds. His culinary direction has framed a beautiful and well rounded menu for the fall that exudes the refined and modern aesthetic of Departure itself.
New menu items include:
Kampachi Sashimi, orange, pomegranate, shiso, Serrano
Kampachi Nigiri, smoked citrus soy
Tuna Poke, big eye tuna, chili, sesame, white ponzu, rice chips
Smoked Salmon Roll, asparagus tempura, black sesame, dill
Kani Avocado Roll, Dungeness crab, citrus
Spicy Thai Sausage, butter lettuce, ginger, kaffir lime
Spice Crusted Scallops, kuri squash, kumquat, galangal
Crispy Squid, smoked chili glaze, sweet and sour pineapple
Bibimbap, Kobe beef, koshihikari, egg, kimchee, kochujiang
Sweet Soy Chicken, plums, ginger, takuwan, shiso
Dungeness Crab Fried Rice, thai sausage, ginger, thai basil
Curry Noodles, chicken, pickled mustard greens, toasted chili
Pastry Chef Sean Sasser has utilized the season’s change as well as the season’s unique flavors to bring juxtaposing tastes together for an entirely revamped and intricately authentic dessert menu this fall at Departure. Fruity, savory, nutty, chocolaty, chewy, and altogether tasty; Chef Sean’dessert menu is the perfect complement to Chef Gregory’s main offerings.
New Dessert Items:
Japanese Purple Yam Bundt Cake, honey walnut glaze, goji berries, sultanas, condensed milk ice cream
Coconut Pearl Tapioca, melon, thai basil, citrus gastrique, coconut ice
Chai Milk Chocolate Cream, Saigon cinnamon sponge, ginger, caramelized banana, streusel
Yuzu Meringue Tart, macadamia nougatine, chili pineapple confit, pineapple sherbet
Asian Pear Crisp, black sesame oats, caramel, coriander, pomegranate sorbet
