COURSE ONE
STEELHEAD TROUT TARTARE
Trout Skin “Chicharrón”, Guajillo Chile, Cilantro
PACIFIC OYSTERS
Cucumber, Lemon Verbena, Basil Seeds
HOUSE-CURED GOOSE PROSCIUTTO
Quince, Rose Petal, Winter Chicories
CARAMELIZED ONION AND BRIOCHE SOUP
Apple, Licorice
HEIRLOOM BEET SALAD
Raspberries, Pistachios, Blue Cheese
COURSE TWO
FENNEL CRUSTED YELLOWFIN TUNA
Watercress, Puffed Wild Rice, Buddha’s Hand, Endive, Mandarin Orange
LONE MOUNTAIN RANCH WAGYU STEAK
Carmelized Sunchoke Hash, Asparagus, Sauce Valois
PINEAPPLE SAGE BRAISED PORK CHEEKS
Guajillo-Guava Sauce, Pink Pepper, Avocado, Charred Pineapple
BIG SUR CHANTERELLE RISOTTO
Frisée, Truffle, Parmesan, Chives, Crispy Shallots
WAGYU BURGER
Smoked Bacon, Vermont White Cheddar, Tomato, Onion, Garden Lettuce
COURSE THREE
BUTTERSCOTCH CRÉMEUX
Poached Apples, Speculoos Crumble, Sweetened Mascarpone Cream, Cranberry “Meringue”
CARAMELIA CHOCOLATE BROWNIE
Cocoa Streusel, Bourbon Ice Cream, Brown Sugar Tuile, Chocolate Sauce
CABRA BLANCA AGED SEMI-SOFT GOAT CHEESE
AVALANCHE CHEESE COMPANY, BASALT, CO
Huckleberry Compote, Toasted Pecan-Raisin Bread
No comments:
Post a Comment