| Symphony |
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Petite caesar salad, tuna fondant with caviar, foie gras lollipop and smoked duck crostini |
| Baekeoffe of Foie Gras |
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Truffles and fingerling potatoes, duck and seared foie gras burger an additional $8.00 |
| Chilled Dungeness Crab Salad |
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With shavings of young vegetables, lobster infused vinaigrette, and lobster fondant with caviar |
| Artisan Foie Gras and Smoked Duck Breast Torchon |
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Spanish almonds, bacon brioche, pineapple and vanilla consomme |
| Salmon Souffle Paul Haeberlin |
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With red wine essence, choucroute soup with toasted spaetzle and Alsatian boudin noir over choucroute |
| Local Petrale Sole |
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Dungeness crab, sea urchin and caviar olive oil potato puree, toasted bacon brioche |
| Roasted Maine Lobster |
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Thai red curry, coconut milk, lemongrass, ginger and toasted nori an additional $12.00 |
| Avocado & Frisee Salad |
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Seared watermelon, carrot gelee, served with golden panisses |
| Colorful Vegetable Ragout |
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Served with poached egg, truffles and truffle port wine sauce |
| Sustainably Farmed California Select Osetra Caviar |
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Accompanied with parsnip blinis. Add 1oz an additional $82.00 |
| Seared Filet Mignon with a Lobster Truffled Mac & Cheese en Brioche |
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Accented with a red wine, shallot, thyme bordelaise sauce an additional $12.00 |
| Trio of Lamb Loin, Shank & Merguez Meat Ball |
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Toasted hazelnuts, salsify purée, hazelnut flavored red wine sauce |
| Coffee Rubbed Buffalo Steak, with Pickled Figs |
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Caramelized leeks, espresso and fig red wine sauce, cornbread madeleine |
| Roasted Quail Stuffed with Choucroute |
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Spaetzle & foie gras, served with juniper berry sauce |
| Kobe Beef Cheeks, Topped with Mustard and Cornichons |
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Smoked veal jus, sweetbread fricassee with truffle & spinach |
| Muscovy Duck Breast |
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Eggplant, olive salad, purple olive jus & duck confit cigar |
| Oven Roasted Venison Loin with Truffled Baby Bok Choy |
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Accented with a rich cocoa nib red wine reduction, spanish chorizo, cocoa tuile |
| Filet Mignon Rossini |
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Accented with a red wine, shallot, thyme bordelaise sauce an additional $25.00 |
| Loch Duart Scottish Salmon |
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Parmesan and potato crunch, porcini flan, broccolini, sauce colbert |
| Jumbo Louisiana Prawns |
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Cream of artichoke, citrus salad, porcini oil, served with a tangerine sauce |
| Alaskan Halibut, Endive & Mustard Fondue |
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Tomato coriander coulis, basil emulsion, truffled mushroom french toast |
| Hawaiian Swordfish, Seed Crust, Potato Marbles & Speck |
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Basquaise & pinot sauce with a side of saffron soup |
| Bacon Crusted Sea Scallops |
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Black beluga lentils, pork belly, pickled shallots and harissa |
| Virgin Cosmo Icee |
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Spicy sesame kettle corn, truffle and fresh mozzarella sandwich |
| Avocado & Frisee Salad |
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Seared watermelon, carrot gelee, served with golden panisses |
| Roasted Fennel Barigoule |
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White wine and basil fumet, vegetable nage, saffron aioli |
| Colorful Vegetable Ragout |
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Poached egg, truffles & truffle port wine sauce |
| Chocolate Souffle |
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Served with cherry and kirsch ice cream. Additional $6.00 |
| Grand Marnier Souffle |
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Served with orange and cardamom ice cream, orange sauce. Additional $6.00 |
| Vanilla Flavored Cheese Cake |
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Lemon & honey cup cake with chocolate cream champagne rosé ice cream and champagne gelee |
| Golden Brown Apple Tart |
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With marzipan custard, served with fromage blanc & maple syrup ice cream chocolate creme brulee |
| Pain Depices Mousse Bar |
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Mango & raspberry flavored ice cream on lime meringue esprit gateau foret noir cherry compote flavored with balsamic and fleur de sel |
| Espresso & Dark Chocolate Mousse Cake |
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Bittersweet chocolate ice cream, fried tequila chocolate truffle and tapioca caviar |
| Fleurburger |
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Lightly spiced dark chocolate ganache, home-made beignet banana flavored milk shake & frozen fennel ice cream pommes frites |
| A Fantasy of Chocolate & Praline Parfait |
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Served with Lucama ice cream and a homemade marshmallow napoleon |
| An Array of Homemade Sorbets |
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Presented on crispy popcorn and fresh fruits |
| Assortment of Artisanal French Cheeses |
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Served with rustic fig bread. Additional $6.00 |
