Chef’s Tasting Menu (7 Sep 2013, Chef Kish)
* Tuile Wrapped Halibut Tartare, Royal White Sturgeon Caviar On Himalayan Salt
* Carmelized Onion Macaroon, Chevre, Nigella Seeds
* Pickled Swordfish Toro on a crisp, liguria olive, fennel
* Corn Madeleine, Royal White Sturgeon Caviar, Creme Fraiche, Chive
* Borscht, Sour Cream, Dill, Court Bouillon

Bread Service
* Croissant
* potato bread roll
* sesame semolina roll
* mini baguette

Seared Scallop
Melon, lardo ‘paper’ uni, micro basil, pistachio butter

Lobster Crudo
Warm herbal tea, lemon pickled cucumber, roasted maitake, micro shiso

Pan Seared American Snapper
Honey milt foam, white cauliflower puree, roast yellow cauliflower,
sliced green grapes

Braised Kale Wrapped Smoked Bluefish
Creme Fraiche, Wild Salad Greens (celery, baby spinach, mint)
with Lemon Vinaigrette, sliced blackberries, pomegranate

– Seared Foie Gras de Canard
brioche crumble, Honey comb, honey jus, sliced grapes, husk cherry
– Kataifi Wrapped Langoustine
Corn puree, pumpkin seed puree, hony, vadouvan

Honey Glazed Duck
farro duck ragout, warm macerated bing cherry, rye tuile, roasted beet

Pan Roasted Veal
Celery root puree, crisp fried sweetbread, crisp salsify, veal reduction

Ginger Soda ‘Float’
Huckleberries, huckleberry sorbet, micro shiso

Raspberry crumbcake
Raspberries, Raspberry puree, sweet corn gelee, Marscapone ice cream

* Banana whoopie pie
* Blackberry pie
* Chocolate cookie dough truffle

Assorted mini macaroons

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