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
Grilled Hawaiian Swordfish with Pinot Noir-Miso Reduction, Porcini Mushrooms, and Leek Bread Pudding
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
Gateau Basque with Almond Streusel and Poached Apple
Pistachio Marjolaine with Caramel Ganache and Praline Butterscotch
$115 Per Person