At Common Lot we love creating dishes that highlight the current season’s produce.
In addition to the seasonal changes to our regular menu, throughout the year we are excited to feature some very special evenings where the Chefs create a menu that is completely unique and different from our regular à la carte menu. Reservations for these special dinners are in high demand and fill up very fast
Common Lot Summer Chef’s Tasting Menu
This summer startingJuly 12 join us for a special addition to our menu line up.
We are offering a limited amount of Summer Chef’s Tasting Menus each evening.
Six summer inspired courses created by Chef Ehren Ryan and his team.
You can email us at email@example.com to make your reservation.
Pre booking highly recommended.
We kindly ask for the entire Table to participate in the Summer Chef’s Tasting Menu.
Summer Tasting Menu:
Oyster, marigold, honey, lemon
Octopus Tostada, paprika cream, lime
Poached Lobster, elderflower dashi, radish
Sous Vide Cod, mussels, turmeric mussel sauce, zucchini
Roasted Duck, plum, beets, black garlic and walnuts
Lychee Sorbet, yuzu cream, meringue, fried tapioca
$145 per person plus tips and tax
Menu and pricing is subject to change to availability
Reservations can be made via email to firstname.lastname@example.org
We will require your contact name and telephone number together with your credit card details to hold the reservation.
Please note that if you cancel with less than 48 hour’s notice, we will charge a $50 late cancellation fee per person.
KITCHEN PASS TASTING MENU
Wednesday, April 26, 2023
$145, plus tax and gratuity
Pea and Morel Tartlet
Poached Shrimp, shrimp aioli, nori
Scallop, pickled magnolia
Charcoal Grilled White Asparagus, asparagus caviar cream sauce
Grilled Snapper, artichoke, spring vegetables, broth
Spring Chicken, morel mousseline, ramps, asparagus, chicken jus
Vanilla-Honey Panna Cotta, rhubarb, roasted white chocolate
KITCHEN PASS TASTING MENU
Wednesday, March 29, 2023
$165, plus tax and gratuity
Whipped Crab Custard, croutons, Jonah crab
Charcoal Poached Shrimp, kohlrabi, lemon pepper ponzu
Beef, Broccoli and Caviar
Burrata, confit potato, caviar sauce
Poached Wolf Fish, citrus jelly, pomelo, miso beurre blanc
Snake River Beef – 3 ways, stock carrot, beef jus
Warm Cardamom Baba, rose honey syrup.
GRAND KITCHEN PASS TASTING NIGHT
Saturday December 31
Chef Ehren Ryan is taking full creative control of our celebratory, year end GRAND Kitchen Pass Tasting. Chef and the team would love to share and celebrate the season’s joys and bounty with you through this extra special Grand Kitchen Pass Tasting.
So if you haven’t been able to grab a seat for one of these special nights yet, please make your reservation via @resy or drop us an email at email@example.com
PS: On Kitchen Pass Tasting Night there is no regular a la carte dining option available
December Grand Kitchen Pass Tasting Night
$155 per guest, plus tax & gratuity
***The following menu is subject to change**
Wagyu Beef Tartar, nori, Osetra Caviar
Poached Shrimp Roll, Kaluga caviar
foie gras and Comte custard
House Made Parker Rolls – soy butter
Steamed Fluke, kohlrabi sheets,
smoked roe, scallions, ginger beurre blanc
Tea Smoked and Dry Aged Duck,
burnt onion puree, Chinese broccoli,
spiced duck jus
Sour cream and Kombu Ice Cream – Kaluga Caviar, honey, Spanish olive oil – supplement $18
White Chocolate Mousse,
ginger honey ice cream, salted cashew, lime
Please sign up for our email newsletters or stay tuned here on our website for details regarding the next upcoming Seasonal Tasting Dinner
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