Ritz Carlton Dining Room, SF, 9 Jun 2011

The Dining Room
Nine Course Menu

Rissole Of Braised Chicken

Spicy Panko Crusted Crab Cake
         Mango Puree, Cilantro Oil

Miyagi Oyster And Gelee Of Miyagi Oyster Liquor
        Cedar Smoke

Maguro Sashimi
* Maguro Wrapped Geoduck And Dungeness Crab
* Maguro With Ryuhi Konbu Marinade
* Matcha gelee with osetra caviar

Seared  Baby Awabi/Abalone
Shiitake, mustard greens, white miso gelee,
dashi consomme

Wild Local King Salmon
Bok Choy, Local Porcini two ways (shaved raw, roasted),
mirin reduction

Butter Poached Lobster
English peas, white corn, white chocolate flavored
caramelized lobster reduction

Hot Foie Gras
Spiced Apricot confit,buttered crouton, bing cherry reduction

Roasted Breast Of Cornish Game Hen
Summer truffles, english pea ravioli, roast baby onion,
roast baby carrot, roast baby fennel, lemon pepper sauce

American Mishima Wagyu Ribeye
Roasted artichoke, geman potatoes, nameko,
sauteed mstard greens, homemade potato chip,
sansho pepper reduction

Pineapple Sorbet
Rose water

Dessert
* Chocolate Manjari Cake
Basil Sorbet, cocoa nib tuile, anise foam
* yogurt panna cotta
Mango ice cream, cocoa nib tuile,
jasmine marinated nectarine

* italicized items were ‘gifts’ from the kitchen

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