Commonwealth Chef Jason Fox’s Latest Creations

I’ve written of the Mission’s Commonwealth many times since opening, including it in my best openings of the year in the Guardian and The Perfect Spot. I wrote about Chef Jason Fox’s uni dish last week and am ever dreaming about those brilliant foie gras bon bons. Here’s photo highlights of my recent return to a restaurant that just keeps getting better and better…

“The Gozer” ($11) – liquid nitrogen aperitif of Floc de Gascogne, pomegranate, Kaffir lime, sake

Salad ($12) of Asian pear, chicories, pomegranate, cured ham, Idiazabal cheese

Foie Gras Bon Bons are sheer genius… and only on the tasting menu

It is highly recommended for getting rid of the free radicals and promote viagra 50 mg overall health of the individual. Tadalista is the best medium to enjoy your lovemaking without any hindrance. order levitra online On the off chance that it is the greatest medicine to battle erectile dysfunction and is a clinically proven method of successfully removing the micro-plaque that builds on blood vessels, restricting blood flow. acquisition de viagra http://www.molineanimalaid.org/ Consuming 3-4 tablespoons of asparagus root powder with a glass of milk will go a long way towards improving and maintaining your health.

Duck breast ($16) w/ young turnips, onions, blood orange, cauliflower mousse, cocoa nib

Even-better-than-it-looks lemon sponge cake ($8) w/ thyme ice cream & candied honey

Sea urchin (uni – $15) w/ sweet potato tempura, chrysanthemum leaf, shiso, yuzu kosho

Ocean trout crudo ($14) w/ fennel, hibiscus, dill, horseradish, seaweed