Vegetable Menu
Hawaiian Heart of Pam with Compressed Pineapple&Grains of Paradise
Red Bell Pepper Meringue with Marcona Almonds, Brioche & Marinated Haricot Verts
Globe Artichoke Gnocchi with Mead, Propolis& Mint Blossoms
Oaxacan Mole with New Zealand Spinach & Roasted Cashews
Grilled Silken Tofu with Matzutake Mushrooms, Pine Nuts& Tsuba Mame Miso
Black Mission Fig Sorbet with Lemon & Smoked Eggplant
Jack Fruit with Peanut Brittle& Thai Curry Ice Cream
Poaced Bartlett Pears Claudio Corallo Chocolate & Black Pepper
Grand Menu
Sockeye Salmon with Grapefruit& Chive Blossom
Terrine of Skate Wing with Roasted Heirloom Tomato, Cucumber Sorbet & Arbequina Olive Oil
Roulade of Four Story Hills Farm Poularde with Curred Prawns, Chrysanthemum & Cockscomb
Grilled kyushu Hamachi with Caramelized Cauliflower, Black Olive, & Grilled Kumamoto Oysters
Elysian Fields Lamb with Crispy Buckwheat, Parsley Root & Sprouts
Lychee Sorbet with Hibiscus& Candied Vanilla
Michigan Raspberries with Young Coconut& Green Peppercorn
Plantains with Milk Chocolate& Hemp Seed Ice Cream
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