Trout Butchery and Tasting
On the day the trout is caught we butcher it and give you a tasting celebrating trout.
1 hr 30 min
multiple datesCA$65.00 / guest10 guests max
About Experience
Tuesdays are an exciting day for us in the Kitchen. Our proteins arrive and we are able to prepare them for dry aging.
The trout as it arrives, sometimes rigor mortis hasn't kicked in since it gets caught on Tuesdays for us. The same day we Sukibiki the skin off, to not bruise the flesh for dry aging.
The tasting menu involves fresh trout and dry aged trout.
The experience starts with a glass of wine and a snack of trout.
First course, a trout ceviche made with our house preserves, on our house made tortillas which we roast in the oven to a crisp.
Second course, some roast some dry aged trout, serve it with freshly cooked soft tortillas and different salsas.
To finish, our signature corn flan.
The Experience lasts an hour and a half and starts when the full seating arrives. Please respect the time of the other guests by arriving on time.