When we have repeat clients that we know are foodies we like to change the menu and try new dishes.
Amuse Bouche: Corn "pudding", Clam gelee, Uni, Chives
Heirloom Tomato Salad, Jamon Iberico, Melon "Parisian", Basil, Lucini Olive Oil
"White Gazpacho", Smoked Paprika Shrimp, Spanish White Anchovy, Red Gazpacho Granite, Curried Grisini, Candied Fennel
Roasted Sea Scallop, Organic Carrot Puree, Confit Celery Root, Meyer Lemon "Caviar", Sea Urchin Emulsion
Mediterranean Sea Bream, Lobster Fennel Lima Fricasse, Coconut Saffron Nage
Hudson Valley Rabbit, Fresh Tagliatelle, Wild Burgundy Snails, Braised Red Cabbage, Pine Nut "Crumble"
Seared Duck Breast, Rhubarb Chutney, Smoked "Grits", Granny Smith Apples, Shaved Foie Gras
Sous Vide Veal Tenderloin, Crispy Sweetbreads, Brown Butter Turnip Puree, Golden Beets, Bluefoot Mushroom, Veal Jus
Robiola Rochetta, Peach Rhubarb Terrine, Orange Honey, Candied Marcona Almonds
Lime Marinated Papaya, Mojito Foam, Coconut Cream "Yolk"
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