Four Course Dinner
Appetizer
Dungeness Crab Soufflé with Lemon, Saffron and Caviar
Truffled Hamachi Tartar with Pea Shoot Emulsion, Quail Eggs and Meyer Lemon
Ragout of Burgundy Snails with Warm Fennel Panna Cotta and Parsley Puree
Pan Roasted Asparagus with Lemon Browned Butter and Macadamia Nuts *
Pan Seared Maine Day Boat Scallops with Hazelnut Polenta
and Preserved Meyer Lemon
Salad
Assorted Green Salad with Sherry Vinaigrette and Danish Blue Cheese *
Main Course
Noisettes of Red Deer with Cabernet -Truffle Reduction and Parsnip Tart
Grilled Swordfish with Pinot Noir Reduction and Roasted Maitake Mushrooms
Poached Alaskan Halibut with Toasted Milk Puree, Potato-Caper Mille Feuille and Confit Grapes
Braised Duck Breast with Sour Cherry, Green Peppercorn Gastrique and Black Forbidden Rice
Grilled Loin of Lamb with Curry and Chickpea Pudding
Seasonal Vegetable Medley with Risotto Croquette and Fried Sage*
Pepper Seared Medallions of Beef Tenderloin with Brandy Demi Glace
Dessert
Soufflé Grand Marnier
Fresh Berries Corbeille in an Almond Cookie Cup with Grand Marnier Cream
Hazelnut Semifreddo with Chocolate
Vanilla Custard Crepe with Meyer Lemon Butterscotch
*Vegetarian Items
Prix Fixe at 65 per person exclusive of Tax, Gratuity and Beverages
