Dinner Menu
Saturday, January 9th, 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