| Blackened Beef Carpaccio And Crisp Salsify |
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with rocket, corn cream and a basil emulsion |
| Fall Vegetable Empanada |
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with heirloom tomato salsa cruda |
| Brandade Of Salt Cod |
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with crostini and piquillo peppers |
| Winter Squash Puree |
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with crab and curry oil |
| Chicken Consommé |
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with fines herb dumplings, lemon oil and fennel confit |
| Salt Baked Beets And Grilled Escarole |
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with goat cheese, pine nut and thyme feuilleté and a roasted shallot-balsamic emulsion |
| Wilted Frisée |
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with duck and bacon lardons, poached egg and a hazelnut vinaigrette |
| Roasted - Rotir |
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fig stuffed pork loin, brussels sprouts, prosciutto and port redux |
| Sautéed Or Pan Fried - Sauter |
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duck scaloppine with chanterelle gnocchi and rapini |
| Grilled Or Broiled - Griller |
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rack of lamb, couscous, garbanzo puree, and pomegranate gastrique |
| Fried - Frire |
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tempura fish and chips with wasabi tartar sauce |
| Poached, Boiled Or Steamed - Pocher |
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confit of rabbit leg ravioli with swiss chard and wild mushroom ragu |
| Braised - Braiser A Brun |
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osso buco with gremolata, risotto milanese, grilled radicchio, tomato confit and parmesan-bone marrow crisp |
| Vanilla Bean Crème Brulee |
|
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| Bittersweet Chocolate Mousse |
|
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| Fresh Fruit Tartlet |
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| Almond Cream Cake |
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