Chef’s Nightly Dégustation

Summer Fig Salad

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

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Sautéed Filet of Tai Snapper

cranberry bean purée, tomato marmalade, applewood smoked bacon emulsion

*

Pan Seared Breast of Paine Farms Squab

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

*

Roasted Filet Mignon of Prime Beef

california cepe mushrooms, white corn soufflé, sauce bordelaise

*

Petit Sorbet

strawberry-rhubarb sorbet, mint gelée, mint syrup

*

Sacher Torte

valrhona chocolate mousse and ganache, apricot marmalade,

blackberry marble sherbet

~ $100 ~