FOUR COURSE PRIVATE DINING MENU

 

Appetizer
 

Dungeness Crab Soufflé with Lemon, Saffron and Caviar

Kanpachi Tartar with Avocado, Quail Egg and Pea Shoot Emulsion

 

Stinging Nettle Agnolotti with Burgundy Snails, Caramelized Fennel and Tarragon

 

Roasted Beet Tart with Goat Cheese Sabayon and Pistachio Oil

Soup or Salad

Butternut Squash Soup with Pumpkin Seed Granola

Baby Lettuce Salad with Pears, Toasted Pecans, Grated Feta and Chambord Vinaigrette  

Main Course

Pan Roasted Sea Bass with Chive Beurre Blanc, Pickled Shimeji Mushrooms and Mille-Feuille Potatoes

Roasted Duck Breast with Pomegranate, Walnut and Black Forbidden Rice

Toasted Couscous "Risotto" with Porcini Mushrooms, Leeks and Tomato Confit 

Pan Roasted Beef Tenderloin with Maitake Mushrooms, Potato Gratin and Bone Marrow Emulsion

 

Dessert
 

Soufflé Grand Marnier

 

Pistachio Marjolaine with Caramel Ganache and Praline Butterscotch

 

Strawberry Shortcake with Vanilla Mascarpone and Malted Cream

 

$110 Per Person