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Chef's January Tasting Menu
Tasting Menu $90
Wine Pairing $70
First Course
Steelhead Trout Tartare
bergamot- ponzu, pickled hon shimeji, purple daikon
or
Porcini Velouté Ⓥ
black truffle, yukon gold potato
Second Course
Bouillabaisse
carabinero prawn, scallop, sepia, mussels, rouille & croutons
or
Cauliflower Mushroom Tempura Ⓥ
romesco sauce
Third Course
Wild Boar Paccheri Gratiné
gruyère cheese, Apollonia jus, lardo
or
Chestnut Raviolini Ⓥ
fried artichoke, castelvetrano olive, meyer lemon, puntarella
Fourth Course
Grilled Venison Chop
poached quince, savoy cabbage, spätzle
or
Roasted Butternut Squash Ⓥ
sage, lentil-black cardamom coulis, spiced sunflower seed
Fifth Course
Peanut butter Baked Alaska
chocolate ice cream, meringue, peanut dacquoise
or
Ruby Grapefruit “Givré” Ⓥ
grapefruit granita, basil meringue, basil Chantilly, honey-lemon cake
by Executive Chef Bertrand Chemel
Tasting Menu $90
Wine Pairing $70
First Course
Steelhead Trout Tartare
bergamot- ponzu, pickled hon shimeji, purple daikon
or
Porcini Velouté Ⓥ
black truffle, yukon gold potato
Second Course
Bouillabaisse
carabinero prawn, scallop, sepia, mussels, rouille & croutons
or
Cauliflower Mushroom Tempura Ⓥ
romesco sauce
Third Course
Wild Boar Paccheri Gratiné
gruyère cheese, Apollonia jus, lardo
or
Chestnut Raviolini Ⓥ
fried artichoke, castelvetrano olive, meyer lemon, puntarella
Fourth Course
Grilled Venison Chop
poached quince, savoy cabbage, spätzle
or
Roasted Butternut Squash Ⓥ
sage, lentil-black cardamom coulis, spiced sunflower seed
Fifth Course
Peanut butter Baked Alaska
chocolate ice cream, meringue, peanut dacquoise
or
Ruby Grapefruit “Givré” Ⓥ
grapefruit granita, basil meringue, basil Chantilly, honey-lemon cake
by Executive Chef Bertrand Chemel