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Appetizers - Passed
- Honey-Preserved Quince with Manchego Cheese and Asian Pear on Walnut Sourdough
- Gratin of Dungeoness Crab with Gruyere and Serrano Chili on Endive
- Sourdough Crostini with Mascarpone, Asparagus Tips, Crisp Prosciutto and Chive
- West Coast Oysters Rockefeller
- Endive with Roasted Garlic Sabayon and Caviar
- Roasted Black Mission Figs and Gorgonzola wrapped with Prosciutto and an Apple-Balsamic Glaze
Appetizers - Plated
- Yellowtail Tartar on Japanese Cucumber and Pepper Cress with Scallion Oil, Persimmon Coulis and Lemon Zest
- Wok-steamed Mussels with Lemongrass, Siamese Ginger, Garlic, Chili, Sake & Thai Basil
- Duck Spring Rolls with a Tamarind Sauce
- Nori-wrapped Tempura Pawn with Scallop Mousse and Garlic Chive with a Spicy Mango Sauce
- Peking Duck Breast with Sesame Crepes, Vegetables and a Pomegranate-hoisin Sauce
- Sous Vide Foie Gras with Cipollini Onion Braised in Pomegranate and Port
- Poke Tuna with Coconut Arborio and Manila Mango on Crisp Won Ton
- Baked or Steamed Dim Sum and Gyoza
- Sous Vide Duck Breast Wrapped with Napa Cabbage, Marinated with Orange Blossom Honey and Star Anise with Hibiscus Sauce and Pecans
- Pan-Seared Abalone with Truffled Leeks, Pinot Gris and Morels
Salad and Soup
- Spring Greens with Cherries, Goat Cheese, Peppered Pecans and Rhubarb-Mango Vinaigrette
- Shaved Fennel and Arugula and Parmesan with Meyer Lemon Vinaigrette
- Mache greens and Frisee with Carrot, Pear, Pecan, Gorgonzola and Duck Confit
- Roast Baby Beets with Miso, Tangerine, Honey, Rice Vine Vinegar and Dandelion Greens
- Rainbow Heirloom Tomato Salad with Mixed Summer Greens, Ricotta Salata, and Basil-Shallot Vinaigrette
- Spring Greens with Chunky Ginger and Chili Vinaigrette
- Baby Greens and Wakami with Sprouts and Toasted Rice
- Abalone with Mache, Heirloom Tomato, Avocado, Japanese Chive, and Red Miso Vinaigrette
- Burmese Tea Leaf Salad
- Coconut Milk, Galangal, Shitaki and Chicken
- Curried Tamarind and Shrimp with Vegetables
- Vegetable with Fish (or Beef) Pho
- Sweet White Corn Soup with Roasted Poblano and Basil Oil
- Yellow Tomato Gazpacho with Brandy Wine Tomato Concasse and Marcona Almonds
- Roasted Butternut Squash and Blue Cheese Soup
- English Pea and Fava Bean Soup with a Sorrel Créme
- Spinach, Roasted Garlic and Fontina Cheese Soup
- Curried Turnip and Apple Soup with Cocoa Nibs
- Ribollita Soup with Tuscan Greens (similar to Minestrone but more vegetables and no pasta)
- French Maui Onion Soup with French Cheese Puffs
Entrée - Meats
- Peppered Beef Tenderloin with Horseradish Créme Fraiche with Braised Balsamic-Cipollini Onions
- Fennel Pollen and Coriander-Rubbed Rack of Lamb (or Pork, Boar) with Parsley, Mint, Hazelnut and Chive Pesto
- Rack of Lamb with Pernod Demi Glace
- Lamb Shank Braised with Chocolate Stout
- Wild Boar Braised in Chianti with Porcini and Bay Leaf
- Rabbit (or Pork) Sugo with Sourdough
- Rabbit (or Chicken) Tagine Braised with Quince and Saffron
- Braised Rabbit (or Chicken) with Sumac and Tarragon
- Bul Go Gi with Butter Leaf Lettuce and Rice
Entrée - Poultry
- Pan-Roasted Duck Breast with Demi Glace, Port, Anisette and Pear
- Pan-Roasted Boneless 1/2 Squab (or petite poulet) with Vermouth, Luques Olives and Tarragon
- Chicken Breast Braised with a Chocolate Jerk Sauce
- Chicken Pillard with a Dijon-Opal Basil Cream Sauce
- Chicken Scaloppini Sautéed with Sauternes, Morels, Shallot, Chervil & Créme Fraiche
- Chicken Sautéed with Bouquet de Pomme Apple Vinegar, Star Anise and Honey with Green Figs, Cipollini Onion, Marcona Almonds and Thyme
- Chicken with Sumac, Yogurt and Ginger with an Apricot-Almond and Mint Relish
- Chicken Sautéed with Lemon Verbena, Parsley, Clarified Butter, Green Garlic and Pinenuts with a Cherry-Port Reduction Sauce
- Fried Chicken with Ginger, Garlic, Honey and Anisette
Entrée - Fish
- Lobster and Leek Risotto with Sautéed Chanterelles, Shallots, Chervil, Wine and Truffled Asparagus
- Curried Sea Bass with Kabocha and Thai Basil
- Sous Vide Halibut Cheeks, Sea Bass or Salmon with Fennel Pollen and Meyer Lemon
- Pan-Roasted Monkfish Wrapped with Prosciutto and a Cauliflower Sauce
- Pan-Roasted Rainbow Trout with a White Corn Masa coating with Avocado, Créme Fraiche and Osetra Caviar
- Mako Shark Scaloppini with Chanterelles, Sherry and Green Garlic
- Sautéed Halibut Cheeks with Garlic Chive, Cherry Tomato, Tarragon, Wine
- Pan-Roasted Sea Bass or Halibut with Porcini Crust, Sautéed Leeks and Asparagus
- Seafood Boride Composed of Scallops, Prawn, Crab, Clams and Mussels, Wine, Fume, Vegetables and Saffron-infused Fingerling Potato
Entrée - Sides
- Scalloped Pomme Anna with Idaho Russets
- White Corn Cous Cous with Thai Basil
- Buckwheat Soba with Corn, Ginger, Green Garlic and Thai Basil
- Sautéed Artichoke Hearts with Clarified Butter, Lemon and Garlic
- Cauliflower and Fennel Gratin with Mascarpone, Herbs and Panko
- White Asparagus with Champagne Sabayon
- Sautéed Sweet Potato Gnocchi with Baby Artichoke, Roasted Tomato and Pinenuts
- Sweet White Corn Soufflé with Jalapeno and Wild Flower Honey
- Braised Cranberry Beans with Cipollini Onion and Thyme
- Roasted Brussels Sprouts with Pancetta and Meyer Lemon
- Sautéed Morels, Fava Beans, Tomato Concasse and Garlic
- Whipped Sweet Potato, Chard Sautéed with Rhubarb, Fennel and Star Anise
- Quinoa Tabbouleh and Sautéed Chard with Chickpeas, Apricot, Shallots and Sherry
- Spaetzle with Mustard Seed, Herbs and Braised Cabbage
- Servettenknodel with Wild Mushrooms, Tomato Concasse and Herbs
Dessert
- Strawberry and Rhubarb Cobbler with Vanilla Bean Gelato
- White Chocolate Cream Cheese Mousse with Puff Pastry and Field Berries Macerated with Cointreau
- Triple Chocolate Truffle Cheesecake with a Pistachio Crust
- Raspberry and Brandy Truffled Chocolate Pot de Créme with Almond Streusel
- Lavender Créme Brulee Served with Raspberries and Praline Shortbread
- Sous Vide Chocolate Pudding Cake with Muscat Poached Pineapple and Macadamia brittle
- Chocolate Grand Marnier Cake
- Black Forest Gateau
- Meyer Lemon Meringue Tart with a Pecan Crust
- Vanilla Cognac Soufflé with Chocolate and Grand Marnier Sauces
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