The Chef’s Tasting Menu
There are two menu options at restaurant – non-vegetarian and vegetarian. We chose the non-vegetarian and then selected one of each when there were two options for a specific course. |  |
Amuse-bouche I
Gougere (basically fancy cheese puffs)
|  |
Amuse-bouche II
Salmon Cornet |  |
Cauliflower “Panna Cotta”
with Island Creek Oyster Glaze and California Sturgeon Cavair |  |
Moulard of Duck “Foie Gras En Terrine”
Rainier Cherry Relish, Tokyo Turnips, Pecan Streusel, Mache and Aged Balsamic Vinegar
My Choice |  |
Salad of Hawaiian Hearts of Peach Palm
Santa Rosa Plum, Breakfast Radish, Pine Nut Brittle, Yogurt and Komatsuna
Lisa’s Choice |  |
Tartare of Japanese Bluefin Tuna
Chickpea Purée, Globe Artichoke, Jingle Bell Peppers, Lavash Arugula and Pimenton
My Choice |  |
Grilled Fillet of Atlantic Cobia
Fennel Bulb, Baby Beets, Navel Orange and Red Ribbon Sorrel
Lisa’s Choice |  |
New Bedford Sea Scallops “Poélée”
Basil Dumplings, Chanterelle Mushrooms, Tomato Confit, Spring Garlic and Tomato Vinaigrette |  |
Marcho Farms “Cervelle De Veau”
Hobbs’ Applewood-Smoked Bacon, English Peas, Petite Lettuce and “Ranch Dressing”
My Choice |  |
Salmon Creek Farms Pork Belly “En Feuille De Bric”
Granny Smith Apple, Red Pearl Onion, Summer Truffle, Frisee and Tupelo Honey
Lisa’s Choice |  |
Elysian Fields Farm Lamb Rib-Eye
”Collier d’Agneau”, Sunchoke, Celery Branch, Alfonso Olive and “Sauce Bordelaise” |  |
“Montgomery’s Cheddar”
Tellicherry Pepper Scones, Peach Jam, Watercress and Dijon Mustard |  |
Coconut Milk Sorbet
Vanilla-Roasted Maui Gold Pineapple, Medjool Dates, Cashew Nuts and Candied Ginger |  |
“Savarin Au Citron”
Citrus “Vierge” Per Mio Figlio Olive Oil and Straus Dairy “Creme Glacée”
My Choice |  |
“Crémeux Aux Fruits de La Passion”
Silverado Trail Strawberries, Pistachio, “Pain De Géne” and White Chocolate Sorbet
Lisa’s Choice |  |
Amuse-bouche III
Lemon and Blueberry Tart |  |