special menus

Thanksgiving Menu 2017

3-Course Pre-Fixe $85 per person

 Appetizers

 Slow Roasted Butternut Squash-Apple Bisque

Brown Butter Glazed Gulf Shrimp + Ginger-Ricotta Mousse + Toasted Rye

Mustard Puree + Dry Fruit-Seed Compote

Yellowfin Tuna Ribbons,

Avocado + Spicy Radish-Ginger Gel + Buttermilk-Herb Emulsion + Green Grape-Persimmon Salad + Smoked Trout Caviar + Black Sesame sponge

 Coffee Roasted Beet Salad

Chèvre Custard + Preserved Lemon + Toasted Cashew-Vadouvan Pudding

Apple-Fennel Seed Vinaigrette + Crispy Quinoa + Pickled Black Figs + Petit Green Leaves

Sautéed Yukon Potato- Ricotta Gnocchi

Duroc Pork Jowl + Maitake Mushrooms + Oven Dried Heirloom Tomatoes
Kabocha Squash + Parmesan-Truffle Butter

 Entrees

 Maple Brine Roasted Organic Turkey

Corn Bread- Sausage Stuffing + Roasted Garlic Potato Mash + Charred Broccolini

Butter Yams + Cranberry-Pecan Chutney + Natural Turkey Gravy

Black Angus Beef Tenderloin

Slow Braised Boneless Short Rib + Shallot Crumbs + Potato-Manchego Cheese Tart

Horseradish Cream + Brussel Sprouts + Lime Roasted Carrots + Kalamata Olive

Heritage Duroc Pork Rib Eye

Barbeque Spiced Walnuts + Bacon-Chorizo Semolina Brioche + Delicata Squash

Fig-Ancho Chile Mole + Roasted Young Carrots + Grain Mustard

New Zealand Blue Nose Sea Bass

Toasted Farro Beignets + Jerusalem Artichokes Puree

Popcorn Shrimp + Basil + Meyer Lemon Emulsion

Desserts

 

Bourbon Spiced Pecan-Date Cake

Mission Fig Jam + Hazelnut-Maple Custard

Golden Pineapple-Sage Confit + Whisky Ice Cream

 

Chocolate-Textures of Pears
Chocolate Semi Freddo + Caramelized Anjou Pear + Pear Custard + Chocolate Financier

Smoked Pecans + Golden Raisin-Ginger Sherbet

 

Roasted Organic Pumpkin Pie
Almond-Lemon Pate Sucre + Pumpkin-Cinnamon Glass
Dry Cranberry Ice Cream + Toasted Meringue

 

Christmas Eve and Christmas Day Menu 2017

Pre Fixe four-course dinner $95.00 per person

 

Amuse Bouche
Chef’s Special

Appetizers

Coffee + Sea Salt Roasted Heirloom Beet Salad
Aged Balsamic-Za’ atar Glazed Carrots + Cashews + Burrata Cheese + Arugula + Crispy Rice

Maple Leaf Farm Smoked Duck Leg Rillette
Red Kuri Squash + Chestnut Agnolotti + Celery Root + Apple-Rosemary Butter + Petit Shiso + Black Truffles

Japenese Hamachi Crudo
Apple-Kohlrabi Mignonette + Dill + Persian Cucumber + Aguachile + Buttermilk Masa-Cilantro Cracker + Caviar

Roasted New Zealand Venison Loin
Ras El Hanout + Medjool Prune-Pistachio Roulade + Porcini Mushroom Puree Mustard Leaves + Salsify +Red Currant Reduction

 Entrees 

Blue Nose Sea Bass
Rosemary Roasted Purple Onion + Eggplant Confit + Hazelnuts + Sunchoke Granola Smoked Mushroom-Kefir Lime Consomme

Maple Leaf Farm Duck Breast
Apple-Date Gastrique + Cocoa Nibs + Salsify Puree + Savoy Cabbage + Naval Orange + Honey  Caraway + Natural Duck Reduction

Black Angus Beef Tenderloin
Slow Braised Cheek + Heirloom Tomatoes + Pistachios + Onion-Horseradish Cream Wild Mushrooms-Comte Cheese Croquettes + Thumbelina Carrots + Arugula

Roasted New Zealand Lamb Loin
Chick Pea-Labne Puree + King Trumpet Mushrooms + Tokyo Turnips + Fermented Black Garlic Pickled Kohlrabi Leaves Lemon-Thyme Lamb Jus

Vegetarian Tasting Plate
Sampler Plate Based on Seasonal Ingredients and Chef’s Creativity

Desserts

Buche De Noel
French Valrhona Chocolate Roll + Peppermint Bark + Mushroom Meringues + Chocolate Soil Chocolate Chip-Peppermint Ice Cream

Sous Vide Caramel Gala Apple 
Mascarpone -White Chocolate Cream + Hot Buttered Rum + Honey Ice Cream + Golden Raisin Jam Butter Pecan Feuille De Brik

Brown Sugar Roasted Golden Pineapple 
Spiced Bourbon Glaze + Soft Hazelnut-Citrus Sponge Cake + Greek Yogurt Panna Cotta + Lime Toasted Coconut-Ginger Ice Cream

Assorted Mignardises to Take Home