Dinner Menu
Wednesday, December 31st, 2014
Menu I
Arugula and Brie
grapes, figs, hazelnut tuile, fried parsley and tea
Wild Cat Cove Oysters
uni aioli, apples, ginger, cucumber and scallions
Warm Poached Lobster
buttered buns, eggs, smoked orange, grains of paradise
Parsnip Robiola Agnolotti
Parmesan broth, fennel, chili flakes, balsamic and chicory
New Zealand Venison
blackberry and fruits, upland cress and port
Menu II
Duck Confit and Foie Gras Rillettes
pistachio brioche, kumquat, charred cipollini, cranberry
NEFF Beef Tartare
seeds, toasted cheddar, pickles, tomato confit, potato
Too Many Herbs
cauliflower, grapefruit, Maine crab, saffron, leeks, vanilla
Brussels sprout
frisee, blue cheese mousse, pear, raisin, celery, pea shoots
Rabbit and Pheasant “Crepinette”
scallop, sage, turnip, chestnut, lentil
black truffle, madeira and mustard greens
Menu III
Arugula and Brie
grapes, figs, hazelnut tuile, fried parsley and tea
Brussels sprout
frisee, blue cheese mousse, pear, raisin, celery, pea shoots
Too Many Herbs
cauliflower, grapefruit, beets, saffron, leeks, vanilla
Parsnip Robiola Agnolotti
Parmesan broth, fennel, chili flakes, balsamic and chicory
Nora Mill Granary grits interesting cultivated mushrooms
roasted garlic, thyme, spinach
Desserts
Mascarpone Custard
burnt honey, blood orange granita, Monbazillac macadamia nuts
Fried Almond Arancini
apricot marmalade, zabaglione, ricotta, white chocolate, fennel gelato
Dark Chocolate Brownie
Italian cherries, walnut and coco nib praline
caramel roasted banana, vanilla bean ice cream, espresso
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