Egg Caviar
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Raw Nantucket Bay Scallops cranberry jus, wasabi
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Sea Trout Sashimi draped in trout eggs, lemon, dill and horseradish
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Tuna Ribbons avocado, spicy radish, ginger marinade
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Black Sea Bass Sashimi with green chili, pistachios and mint
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Grilled Maitake Mushroom Salad la tur cheese and aged balsamic vinegar
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Foie Gras Brulee dried sour cherries, candied pistachios and white port gelee
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Wild Mushroom Ravioli parmesan, jalapeno and mint
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Steamed Shrimp coconut, cranberry and lime
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Coach Farms Goat Cheese Gnocchi caramelized baby artichokes, lemon and olive oil
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Crispy Crab pink peppercorn mustard with exotic fruits
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Butternut Squash Soup with black trumpet mushrooms
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Sea Scallops caramelized cauliflower, caper raisin emulsion
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Parmesan Risotto with mushroom and herbs
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Steamed Skate with roasted pumpkin seeds, spaghetti squash and soy-yuzu broth
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Slow Baked Salmon with black truffle crumbs, silky and crispy parsnip
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Red Snapper crusted with nuts and seeds, sweet and sour jus
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Roasted Cod glazed carrots with clementine condiment and dill
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Parmesan Crusted Confit Leg of Chicken salsify, basil and lemon butter
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Sauteed Veal Scallopine flying pig ham, tender broccoli and lavender
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Sweetbreads grilled pear and licorice
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Caramelized Strip Loin roasted brussel sprouts, pecans and avocado
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Raw Nantucket Bay Scallops cranberry jus, wasabi
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Yellowfin Tuna Ribbons avocado, spicy radish, ginger marinade
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Sea Trout Sashimi Draped in Trout Eggs lemon, dill, horseradish
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Santa Barbara Sea Urchin black bread, jalapeno and yuzu
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Madai Sashimi with green chili, pistachios and mint
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Sea Scallops caramelized cauliflower, caper raisin emulsion
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Coach Farms Goat Cheese Gnocchi caramelized baby artichokes, lemon and olive oil
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Steamed Shrimp coconut, cranberry and lime
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Foie Gras Brûlée sour cherries, candied pistachios and white port gelee
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2nd course
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Butternut Squash Soup with black trumpet mushrooms
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Wild Mushroom Ravioli parmesan and exotic fruits
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Crispy Crab pink peppercorn, mustard, and exotic fruits
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Caramelized Foie Gras green apple cracklings and soy yuzu froth
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Arctic Char with burgundy truffle crumbs, silky and crispy parsnip
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Cod Steamed with kaffir lime, herbal lemongrass sauce, tender celeriac
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Red Snapper glazed carrots with clementine condiments and dill
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Turbot with chateau chalon sauce
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3rd course
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Black Sea Bass crusted with nuts and seeds, sweet and sour jus
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Maine Lobster and Black Truffle Gnocchi fragrant herbal broth
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supp 15
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Parmesan Crusted Organic Chicken artichoke, basil and lemon butter
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Crunchy Rabbit citrus-chili paste and soybean puree
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Gently Smoked Squash with mushrooms and basil
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Duck Breast topped with cracked jordon almonds, amaretto jus
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Caramelized Sweetbreads glazed chestnuts, black truffle vinaigrette
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supp 15
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Caramelized Beef Tenderloin with roasted brussels sprouts, pecans, and avocado
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Rack of Lamb dusted with black trumpet mushrooms, baby leeks
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dinner tasting
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Chef’s Assortment of Signature Dishes
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Egg Caviar
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Ea Scallops caramelized cauliflower. caper raisin emulsion
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Young Garlic Soup with thyme, sauteed frog legs
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Turbot with chateau chalon sauce
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Lobster Tartine lemongrass and fenugreek broth, pea shoots
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Broiled Squab onion compote, corn pancake with foie gras
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