Dinner Menu

Saturday, January 9^th, 2010

Tasting Menu

80.

Amuse

Sweetbread wings, corn whiskey, sour orange and unfiltered honey

Rabbit, arbequina olive and pistachio terrine

Fluke Sashimi

Beets, smoky lemon emulsion, wasabi tobiko

Foie gras

Paul Pearson, Blantyre

Seared, north county shrooms, turnips and toasted bacon brioche

Pressed, green apples and micro arugla salad, hard cider balsamic reduction

Fluke Ceviche

Cauliflower, fried jalapeño, lime and coriander gastrique

Sweetbreads

Brian Alberg, Red Lion Inn

Bacon wrapped veal sweetbreads, black currant – chipotle jam, roasted celeriac and micro celery salad

Sautéed lamb sweetbreads with porcini braised veal cheeks, beluga lentils and roasted carrot puree

Fluke Gravlox

Capers, garlic cream and poppy seed crisp

Duck

Daire Rooney, Brix

Smoked breast, chicory salad, delicata, grape must jam and kumquat vinaigrette

Duck Ragu with Rawson Brook chevre ravioli, fennel pollen and burnt orange