The 2017 Menu

Duck Liver Mousse
Fuyu Persimmon, Amaretto Tangerine Gele, Fruit Nut Toasted Bread

Golden Beet Consommé
Winter Truffle, Red Beet Foam, Chervil

Smoked Filet Sturgeon
Sweet Poached Shrimp, Watercress, Pickled Fresno Pepper

Baby Jewel Lettuce with Pomegranate Seeds
Local Bleu Cheese, Kabocha Squash Dressing

Best of Local Mary's Chicken
Rotisserie, Poached and Confit, Wrapped in Savoy Cabbage,
Black Garlic, Root Vegetables, Crispy Skin

Medium Poached Burgundy Wine Beef Tenderloin
Black Trumpet Mushroom Foie Gras Duxel, Organic Carrot,
Japanese Braised Turnip, Bone Marrow Potatoes, Crispy Leek

Brandy & Hard Sauces

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