| Menu Gastronomique |
$80.00 |
|
| Chef's Tasting Menu |
$110.00 |
|
| Warm Broccoli Soup |
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Poached jidori egg yolk, chanterelles, almond brown butter with 2004 joel gott savignon blanc, Napa valley, California with white truffles. Add. |
| Kataifi Wrapped Hawaiian Prawns |
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Tangerine marmalade, beet reductions, vanilla salt with 2004 domaine barat, chablis and France . |
| Heirloom Carrot Terrine |
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Green papaya, mango, lime with 2004 spann vineyard, chardonnay viongnir, sonoma county and California. |
| Foie Gras Two Ways |
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Pomegranate, candied walnut, endive with 2004 Dr. loosen riesling and Germany. |
| Thai Snapper and Braised Baby Octopus |
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Andouille sausage, bouliabaisse emulsion, raw celery with 2005 murray family rose and provence. |
| Olive Oil Poached Black Cod |
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Osetra caviar, braised leeks, oyster foam with 2004 louis latour ardeche chardonnay and france. |
| Roasted Turbot and Squid Farcie |
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Citrus vinaigrette, crispy pork belly, braised winter greens with 2002 ancien chardonnay, carneros and California. |
| Suckling Pig Three Ways |
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Seasonal garniture with 2005 fotinos pinot noir, carneros and California. |
| Slow Poached Beef Tenderloin |
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Black truffle andtaleggio whipped potatoes, grilled radicchio, oxtail jus with 2004 grove street cabernet sauvignon, Sonoma and california with white truffles. |
| Pheasant Deconstructed |
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Huckleberries, red cabbage, parsnip with joel gott syrah, napa valley and California. |
| Artisian Cheese and Accompaniments |
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One cow, one sheep and one goat. |
| Candy Cap Infused Creme Caramel |
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Butter pear fondant and spiced caramel. |
| Variations on Fig, Coffee and Milk Chocolate |
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Pot de Creme, candy stripe figs and coffee grue. |
| Pomelo Curd and Chestnut Croustillante |
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Rosemary ice cream and pomelo powder. |
