MÄGO-Mélange of Colorful Tomatoes Burst
In-PersonTemescal, Oakland
2 SPOTS LEFT
$45.00
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BYOW,Available for purchase
Banquet (20+ Guests)
californian
In-Person
MÄGO is a new concept from Chef Mark Liberman, offering unique Northern Californian cuisine that is focused without fuss, relaxed fine dining. Dishes celebrate our proximity to nature, from the mountains to the ocean, local seasonal produce, sustainably raised meats and fish. MÄGO is all about people, hospitality and food; each week of the year broken down to its own season.
Menu detail
Olives
Appetizer
A variety of olives are warmed through with garlic confit, grapes, chilies and fennel seed.
Berries and nastursium
Small Plate
A paste made from nasturtium and bread is smeared on the plate. The dish is finished with a variety local berries, ripe and unripe.
Smoked beet
Small Plate
An heirloom beet is smoked for 5 hours until tender. It is served simply with a side of rosemary salt.
Heirloom tomato pie
Appetizer
Loosely based on a dish popular in Philadelphia (where my wife is from) Focaccia style dough is made and topped with a variety of grilled and raw tomatoes.
Tartare of wild salmon, cucumber and oyster
Small Plate
Wild sockeye salmon is scraped with an oyster shell and loosely formed, finished with fresh cucumber juice and horseradish. It is sitting next to an emulsion of raw local oysters, parsley and cucumber skins.
Broth of charred fennel and plums with juniper oil
Small Plate
A delicate broth made from grilled fennel juice and plums, kombu seaweed and dulce seaweed. It is served with compote of plums and cucumber, cherry tomatoes . The dish is finished with juniper berry oil.
Roast pork with ratatouille and wild seaweeds
Entree
Slow roasted pork shoulder is served with an eggplant puree, peppers, summer squash and summer savory. They are then covered with wild seaweeds that are glazed in pork jus and brown butter.
Tomato, rhubarb and white chocolate
Dessert
A loose tart is made from hazelnut praline. It is topped with tomatoes that have been cooked in a syrup scented with roses. The dish is finished with a quenelle of tart rhubarb compote, white chocolate mousse and preserved roses.
Add-ons
Beverage pairing
$25.00
MÄGO-Mélange of Colorful Tomatoes Burst
In-PersonTemescal, Oakland