| Amuse Bouche |
|
Salmon scallop mousse bouche |
| Chilean Sea Bass |
|
Braised leeks, arborio rice,dill butter |
| Poached Day Boat Scallops |
|
Tomato coulis, fried tarragon |
| Organic Baby Beets |
|
French goat cheese, radicchio, sagra olive oil, pine nuts |
| Asparagus Puree |
|
Tarragon creme fraiche |
| Butternut Squash Puree |
|
Cayenne creme fraiche, butternut squash gnocchi |
| Seared Lobster |
|
Green horseradish coulis, tomato ginger puree, russian cucumbers, wasabi caviar |
| Sea Urchin Mousse |
|
Sashimi of hamachi, tuna, octopus, jello of ginger, green pepper, cilantro |
| Poussin Pate |
|
Poached pears, puff pastry, burgundy cinnamon reduction |
| Quail |
|
Mushroom risotto, polenta cake, wild trumpet mushrooms, fava beans, black currant sauce |
| Rack of Lamb |
|
Micro greens, songyi mushrooms, fonseca port apricot glaze reduction |
| American Kobe Beef Tartare |
|
Quail egg yolk, danjou pear, pine nuts, black truffle oil |
| Braised Baby Veal Shank |
|
Bone marrow broth, black garlic gnocchi |
| Wild Boar Tenderloin |
|
Potato grain, black wild rice,burgundy cinnamon poached pear |
| Venison Tenderloin |
|
Burgundy apricot nappage, golden yukon potatoes, thyme marjoram butter |
| Chocolate Mousse |
|
Moussecake, fresh berries |
| Baked Alaska |
|
Apricot glaze |
