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FOUR COURSE PRIVATE DINING MENU

 

Appetizer

 

Dungeness Crab Soufflé with Lemon, Saffron and Caviar

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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

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Soup or Salad

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Butternut Squash Soup with Pumpkin Seed Granola

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

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Main Course

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Grilled Hawaiian Swordfish with Pinot Noir-Miso Reduction, Porcini Mushrooms, and Leek Bread Pudding

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Roasted Duck Breast with Pomegranate, Walnut and Black Forbidden Rice

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

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

 

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Dessert

 

Soufflé Grand Marnier

 

Gateau Basque with Almond Streusel and Poached Apple

 

Pistachio Marjolaine with Caramel Ganache and Praline Butterscotch

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$115 Per Person

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