Vegetable Menu
Hawaiian Hearts of Palm with Compressed Pineapple & Grains of Paradise
Terrine of Heirloom Beets with Petite Parnsips& Tarragon
Delicata Squash Soup with Smoked Paprika, Maple & Sourdough Tuile
Spencer Farm Polenta with Radicchio di Treviso, Cipollini Onions & One year old Parmesan
Grilled Silken Tofu with Matzutake Mushrooms, Pine Nuts & Tsuba Mame Miso
Black Misson Fig Sorbet with Lemon& Smoked Eggplant
Thai Curry Ice Cream with Thumbelina Carrots & Ginger
Brandied Bartlett Pears with Claudia Corallo Gelato & Black Pepper
Grand Menu
Sashimi Japanese Hamachi with Watermelon Radish & Preserved Daikon
Steamed Columbia River Sturgeon with Cauliflower, Crispy Buckwheat & Ostera Caviar
Bobwhite Quail Breast with Toasted Farro & Red Russian Kale
Muscovy Duck Breast with Swiss Chard, Grilled Unagi & Kombu
South Dakota Bison Tenderloin with Candied Expresso & Salsify
Plum Sorbet with Sake Granite & Toasted Seasame
Sweet Potato Mousse with Toasted Marshmallow& Graham Cracker
Poached Quince with Coca Nibs & Ennis Hazelnut Praline Ice Cream
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