Sunday in Brooklyn
Season bison to taste with fish sauce, coarse salt, black pepper and olive oil.
To plate, place seasoned bison at bottom of a bowl and slightly spread out meat so it is about 1 layer and even. Place egg yolk on top and evenly distribute chanterelles and capers on top of meat. Finish by garnishing with fried sea lettuce and some olive oil.
Pack ramp seed bulbs in salt and let sit for 2 months.