- - - - - - HORS D'OEUVRES- - - - - -
- Pasta Wrapped Ahi Medallions -
Preserved Ginger & Almond Pozu Sauce
- Imported & Domestic Cheese Platter -
- Braised Rabbit in a Pastry Cup -
- Osetra Caviar -
With Herb Blinis, Crème Fraiche & Chives
- Quail Galatine -
with Candied Shallots
- Foie Gras Terrine -
With Red Onion Marmalade & Candied Shallots
- - - - - - DINNER- - - - - -
- - Amuse - -
- Kumamoto Oyster -
with Cucumber Salad and Champagne Gelee
- Prosciutto Wrapped Rabbit Loin -
With Avocado Pancake and Baby Beets
- Riesling Poached Pheasant Salad -
With Celery Root, Bitter Apples in a Yuzu ThymeViniagrette
- Lemongrass Marinated Foie Gras with Macirated Fruits -
Slow Roasted Matsutaki Mushrooms
and Soy Brown Butter
- Poached Frog Legs in a Crepe -
with Quail Eggs and Braised Romaine Soup
- Coriander Crusted Breast of Duck -
With a Wild Rice Cake & Endive Ragout
- - Intermezzo - -
- Braised Shortribs & Crispy Sweetbreads -
Caraway Cooked Brussel Sprout Leaves, Caramelized Chestnuts
and Natural Braisage
- Seared Veal Loin -
Wild Mushroom Risotto
- Truffle Veal Jus -
covered in White Italian Truffles
- Lavender Roasted Loin of Elk -
with a Kalamata Olive Flan, Cipollini and Sweet Corn,
Balsamic & Elk Jus
- Chocolate Ravioli -
Stuffed with Foie Gras and Ovendried Strawberries,
100 year old Balsamic
- - - - - - DESSERT - - - - - -
- Assorted Sweets & Treats-
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