 Soups & Salad
Duck and Oxtail Consommé, Smoked Liberty Farms Duck Breast, F
oie Gras Tortellini, Enoki Mushrooms
Velouté of Wild Mushrooms, Sunchoke Purée, Soft Poached Organic Egg,
Burgundy Truffle Coulis
“Tasting of Passot Roe” with a Crab and Meyer Lemon Parfait, Kona Kampachi
with a Fennel-Radish Salad, Maine Lobster
Barbeque Squab with a Pistachio Crusted Foie Gras Torchon,
Pomegranate Gastrique, Quince Compote
Goat Cheese and Fourme D’Ambert Terrine with Baby Pickled Beets, Toasted Walnuts and Frisée Salad
Appetizers
Frog Legs with Frog Leg Mousse Cannelloni, Wild Mushrooms, Parsley Coulis
Sautéed Burgundy Snails, Castroville Artichokes, Pernod Lemon Butter
Goat Cheese Tatin with Roasted Eggplant, Artichokes,
Tomato Confit, Portobello Mushroom, and Sauce Vièrge
Seared Hudson Valley Foie Gras with Wild Oregon Huckleberries,
Aged Blis Maple Syrup * 10.00 supplement
Dungeness Crab Salad Napoleon on Crispy Pineapple Chips,
Grapefruit and Pomegranate Gelée
Warm Pig Feet, Sweetbread and Lobster Terrine on a Lentil Salad
with Bacon, Hazelnut Vinaigrette
Seared Day Boat Scallop with Parsnip Purée, Celery Gratin, and Lobster Vanilla Sauce
Fish & Shellfish
Slow Roasted Loch Duart Salmon, Braised Escarole, Parisian Gnocchi,
Smoked Ham Hock, Sweet Onion Sauce
Seared Black Cod with Roasted Fennel and Baby Chioga Beets,
Warm Satsuma Tangerine Vinaigrette
Pan Roasted Sturgeon on Braised Leeks with Oxtail stuffed Calamari,
Red Wine Thyme Reduction
Butter Poached Lobster on a Butternut Squash Ravioli,
Toasted Almonds, Celery Root and Apple, Truffled Poultry Jus
Poultry & Meat
Seared Liberty Farm Duck Breast with Duck Confit “Shepard’s Pie”, Wild Hedgehog Mushrooms, Spiced Cider Jus
Trio of Rabbit (Loin, Rack and Braised Leg) with Baby Vegetables,
Roasted Garlic, Natural Jus
Pancetta wrapped Venison Loin, Apple-studded Potato Galette,
Chestnut and Apple Confit
Rôti of Quail and Squab stuffed with Mushrooms, Wrapped in Crispy Potato Strings,
and Natural Jus with Truffles
Niman Ranch Lamb Loin, with Carrot and Medjool Dates,
Potatoes “Fondante”, Lamb Shoulder Crepinette
“Le Boeuf”, Beef Tenderloin, Braised Beef Short Rib,
and Burger Rossini with Truffle Madeira Sauce * 15.00 supplement
Dessert & Cheese
Selection of Three Artisan Cheeses
Pink Lady Apple and Quince Bread Pudding, Vanilla Bean Ice Cream,
Pomegranate Poached Apple, Spiced Walnuts
Valhrona Milk Chocolate Passion Fruit Bombe with Hazelnut Dacquoise,
Black Pepper Gelato
Warm Edam Cheese Soufflé with Fromage Blanc Sorbet, Crispy Bacon, White Sesame Tuile
Assortment of Fresh Sorbets and Fresh Fruit on a Palette of Fruit Coulis
“The Sunset” Warm Bittersweet Chocolate Fondant with Vanilla Ice Cream
and Brandied Dried Fruits
“Kabocha” Pumpkin Cake with a Chocolate-Oolong Tea Mousse,
Kabocha and Caramel Ice Cream, Fuyu Persimmons
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