Dinner Menu
Tuesday, December 31st, 2013
Tasting I
….
Raw Oysters
potato chowder, quinoa, smoked trout roe, fine herbs
….
Duo of Faux Gras
duck liver + chestnut and chanterelle + pine nut
…..
Rabbit “Strudel”
prunes, Alsatian mustard, petite kraut
….
Parmesan and Whey Risotto
black truffle, chive, maitake mushroom, pea greens
….
Domestic Lamb
cauliflower, olives, fried rosemary, preserved lemon, couscous
Tasting II
….
Winter Dug Woven Roots Carrots
chickpea and hazelnut “stew”, curry, mango, toasted coconut
….
Charred Spanish Octopus
mussels vinaigrette, chorizo, squid, sweet potato, jalapeno, cucumber
….
Samascott Mutzu Apple Salad
endive, walnut, chevre fondue, honey vinegar, mint, grapes
….
Seared Bay Scallops
bacon dashi, cabbage wonton, seaweed and mustard oil
….
New Zealand Red Venison
white chocolate, white radish, winter “poivre” celery root and marmalade
Tasting III
(Vegetarian)
….
Winter Dug Woven Roots Carrots
chickpea and hazelnut “stew”, curry, mango, toasted coconut
….
Veloute of Avocado and Animal Farm Buttermilk
tomato jam and smoked mozzarella grilled cheese, basil, lime
….
Samascott Mutzu Apple Salad
endive, walnut, chevre fondue, honey vinegar, mint, grapes
….
Parmesan Risotto
black truffle, chive, maitake mushroom, pea greens
….
Royal Trumpet Mushrooms
pine nut, chanterelle, shallot brulee, fingerling potato confit, toasted polenta
Sweet
….
Sorbets
lychee, strawberry, peach
….
Banana and Peanut Butter Phyllo Napoleon
ovaltine mousse, peanut soil and malted vanilla bean ice cream
….
Orange Arancini
raspberry, fennel seed, more oranges, lemon curd, cream cheese “frosting”