Dinner Menu

Tuesday, December 31st, 2013

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Tasting I

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Raw Oysters

potato chowder, quinoa, smoked trout roe, fine herbs

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Duo of Faux Gras

duck liver + chestnut and chanterelle + pine nut

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Rabbit “Strudel”

prunes, Alsatian mustard, petite kraut

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Parmesan and Whey Risotto

black truffle, chive, maitake mushroom, pea greens

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Domestic Lamb

cauliflower, olives, fried rosemary, preserved lemon, couscous

 

 

Tasting II

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Winter Dug Woven Roots Carrots

chickpea and hazelnut “stew”, curry, mango, toasted coconut

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Charred Spanish Octopus

mussels vinaigrette, chorizo, squid, sweet potato, jalapeno, cucumber

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Samascott Mutzu Apple Salad

endive, walnut, chevre fondue, honey vinegar, mint, grapes

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Seared Bay Scallops

bacon dashi, cabbage wonton, seaweed and mustard oil

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New Zealand Red Venison

white chocolate, white radish, winter “poivre” celery root and marmalade

 

 

Tasting III

(Vegetarian)

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Winter Dug Woven Roots Carrots

chickpea and hazelnut “stew”, curry, mango, toasted coconut

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Veloute of Avocado and Animal Farm Buttermilk

tomato jam and smoked mozzarella grilled cheese, basil, lime

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Samascott Mutzu Apple Salad

endive, walnut, chevre fondue, honey vinegar, mint, grapes

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Parmesan Risotto

black truffle, chive, maitake mushroom, pea greens

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Royal Trumpet Mushrooms

pine nut, chanterelle, shallot brulee, fingerling potato confit, toasted polenta

 

Sweet

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Sorbets

 lychee, strawberry, peach

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Banana and Peanut Butter Phyllo Napoleon

ovaltine mousse, peanut soil and malted vanilla bean ice cream

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Orange Arancini

 raspberry, fennel seed, more oranges, lemon curd, cream cheese “frosting”