Chef’s Nine Course Dégustation

Farm Raised Golden Osetra Caviar
yukon gold potato blinis, crème fraîche, baby greens

Siberian Osetra Caviar
fanny bay oyster soufflé

*

Hawaiian Hearts of Palm

roasted baby red, chioggia and gold beets, perigord truffles, red beet glaze

Hawaiian Hearts of Palm

braised cipollini, pickled red pearl onion “leaves,”

sweet onion “soubise,” perigord truffles, scallion salad

*

Butter Poached Maine Lobster

carrots “vichy,” pea shoot salad, pea shoot oil

Pan-Seared Maine Diver Scallop

parsley root purée, perigord truffles, miner’s lettuce broth

*

Whole Roasted Atlantic Skatewing

roasted sweet peppers, chickpeas, niçoise olive vinaigrette

*

Seared Sonoma Artisan Foie Gras

poached hayden mango, mango relish, toasted brioche, soy-sake sauce

Chilled Artisan Foie Gras “En Terrine”

rhubarb “cobbler,” micro celery, rhubarb “gastrique”

*

Pan Roasted Breast of Maple Leaf Farms Duck

baby red swiss chard, ruby red grapefruit, citrus jus

Sautéed Tolenas Farms Quail

“vertus marteau” turnips, wild huckleberries, huckleberry “gastrique”

*

Whole Roasted “Cote de Boeuf”

“pommes à la sarladaise,” black trumpet mushrooms,

roasted bone marrow, sauce bordelaise

*

Petit Sorbet

comice pear sorbet, citrus jus

Petit Sorbet

tangerine sorbet, cardamom syrup

*

Brulée “French Toast”

brioche, orange crème anglaise, mango-strawberry brunois

Pear Walnut Galette

margaux poached pears, walnut crème patisserie,

white cornmeal crust, fourme d’ambert foam

~Prepared for the Table at $150 per person~