SAMPLE MENUS

HORS D'OEUVRES:

Pommes Gaufrettes with a 3-day house-Akvavit Cured Scottish Gravd-Lax
Salmon- Meyer Lemon Dill Crème Fraiche- Rambo Purple Micro Greens

Warm Black Mission Fig Stuffed with aged Dolce Gorgonzola Wrapped with Fermin Bellota Iberico Ham-House Umami Glaze

STARTER:

Chilled Gazpacho style Soup of Fire Roasted Red Bell Peppers- Heirloom Tomatoes- Tangerine infused Avocado Tower- Angel Hair Celery - Beet reduction drops- Tajin dust

Wild Exotic Mushroom Risotto with a Pan Seared Porcini Dusted Maine Diver Scallop-Sauteed Chanterelles- Micro Arugula- 25 yr Balsamic

MAIN:

Porcini Dusted Center Cut Prime Veal Chop with Roasted Shallot-Rosemary-Kaffir Lime Veal Jus

Winter Black Truffle Gratin of Potato and Cauliflower, Sautéed Melange of Local Winter Heirloom Baby Vegetables-Fine Herbs Oil Infusion

DESSERT:

Individual Calvados Sauteed Apple Tart on Puff Pastry with Marzipan and Vanilla Glace

A stack of food with some meat and vegetables

A white plate topped with fruit and nuts.

STARTER:

Seared House Made Japanese Big Eye Tuna Sliced Tower-HotHouse Cucumber-Crispy Shallots- Heirloom Baby Greens Salad- Mango Yuzu Sriracha Spicy Sauce Drops-Crispy Sesame Wonton- Pickled Ginger.

MAIN:

Pan Roasted Sea Bass with Mediterranean Salsa of Heirloom Tomatoes- Capers, Sautéed Fennel- Caramelized Red Onion- Opal Basil-25 yr Aged Balsamic-EVOO on a bed of Red Swiss Chard Sautéed with Shallots and Candied Meyer Lemon Zest Served With Oven Roasted Hasselback Potato- Leek Tied Green and White Asparagus Purse.

DESSERT:

Almond Tuille with Mango and Raspberry Sorbet with Blackberry and Raspberry Coulis