Dinner Menu

Tuesday, December 31^st, 2013

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

….

Samascott Mutzu Apple Salad

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

….

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”