Chef’s Nine Course Dégustation

Farm Raised California Golden Caviar

yukon gold potato blinis, crème fraîche, baby greens

Black River Farms Siberian Osetra Caviar

pickled hama hama oyster, persian cucumber, red radish, sweet bell pepper, cilantro

*

“Three Bean Salad”

yellow wax, haricots verts and romano beans, summer truffles,

white bean purée, roasted shallot vinaigrette

Summer Fig Salad

mission figs, shaved fennel bulb, petite licorice, fennel-balsamic vinaigrette

*

Pan Seared Diver Scallop

roasted cauliflower, golden raisins, spanish capers, balsamic vinaigrette

Sweet Butter Poached Maine Lobster

english peas, serrano ham, peruvian potatoes, lobster vinaigrette

*

Sautéed Filet of Tai Snapper

cranberry bean purée, tomato marmalade, applewood smoked bacon emulsion

Poached Filet of Petrale Sole

“farcie aux bette braise”,

served with glazed sunchokes and sweet carrot emulsion

*

Seared Sonoma Artisan Foie Gras

poached pink lady apples, red torpedo onion marmalade, toasted brioche, apple “gastrique”

Chilled Terrine of Artisan Foie Gras

vanilla bean poached lychee nuts, toasted brioche, red shiso, vanilla reduction

*

Pan Seared Breast of Paine Farms Squab

sautéed bing cherries, baby leeks, marble potatoes, squab jus

Confit of Fulton Valley Duck Leg

french green lentils, poached tomcots, toasted madras curry infused sauce

*

Roasted Filet Mignon of Prime Beef

california cepe mushrooms, baby corn, white corn soufflé, sauce bordelaise

Grilled Australian Lamb Tenderloin

summer squash “tournée”, tempura squash blossom, basil purée, lamb jus

*

Petit Sorbet

honeydew melon sorbet, orange gelée, vanilla syrup

Petit Sorbet

frog hollow peach sorbet, ginger gelée, blackberry jus

*

Blackberry Crisp

oatmeal streusel, hazelnut shortbread crust, lemon curd sherbet

“Plum Shortcake”

orange biscuit, spiced plum compote, crème chantilly, ginger anglaise

~Prepared for the Table at $150 per person~