Appetizers Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing Risotto with Lobster, Gulf Shrimp, Shimeji Mushrooms, Corn and Roasted Tomatoes Corn and Arugula Salad with Nicoise Olives, Parmigiano-Reggiano and Red Pepper-Tomato Vinaigrette Lobster Salad with Avocado, Baby Artichokes, Roasted Tomatoes, Shaved Fennel and Mustard-Tarragon Vinaigrette Dungeness Crab Salad with Melons, Cucumbers, Roasted Eggplant and Thai Mango Dressing Sweet Corn Soup with Dungeness Crab, Creme Fraiche, Bacon and a Chive Biscuit Veal Sweetbreads with Chanterelle Mushrooms, Corn, Fava Beans and Red Onion Crispy Farm Egg with Grits, Royal Trumpet Mushrooms, Frisee and Pancetta Savory Tart with Autumn Vegetables and Herb Ricotta Mousse Fish and Seafood Soft Shell Crab with White Polenta, Pickled Ginger, Sesame and Lime Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce Seared Sea Scallops with Onion Soubise, Melted Leeks and King Trumpet Mushrooms Coriander, Black Pepper and Rosemary Crusted Tuna with Spinach, Piperade and Anchovy-Garlic Essence Pan Seared Bass with Arugula Pesto, Herbed Gnocchi, Tomato Confit, Preserved Meyer Lemon and Pinenuts Coconut Thai Curry with Shrimp, Calamari, Lobster, Scallops, Scallions and Shiitake Mushrooms Roast Maine Lobster with Potato Puree, Chanterelle Mushrooms, Corn and Tarragon Branzini with Fennel Puree, Nicoise Olives and Saffron-Orange Emulsion Meat and Game Birds Herb Crusted Loin of Lamb with Autumn Vegetable Tian and Polenta Moroccan Spiced Squab with Raisins, Almonds, Chermoula and Orange-Cumin Carrots Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Port Glazed Figs Hazelnut Crusted Pork Tenderloin with Braised Cheeks, Shimeji Mushrooms, Kale and Fava Beans Pan Roasted Quail Stuffed with Cornbread and Pancetta with Maitake Mushrooms and Smoked Ham Hocks Seared Filet of Beef with Cumin Potatoes, Swiss Chard, Tomato-Corn Relish and Basil Butter Guinea Hen Breast with Spanish Potatoes, Chorizo, Zucchini-Pepper Relish and Cilantro Roast Loin of Bison with King Trumpet Mushrooms, Cipollini Onions and Herb Spatzle Cheese A Selection of Farmhouse and Artisanal Cheeses Presented Tableside Dessert Seasonal Sorbet Sampler with Cookies Trio of Creme Brulee with Assorted Cookies Strawberry Souffle with Strawberry Sauce and Strawberry Sorbet Creme Fraiche Cheesecake with Berries, Spiced Pecans and Strawberry Ice Cream Warm Louisiana Butter Cake with Peaches, Huckleberry Compote and Vanilla Bean Ice Cream Chocolate Praline Parfait with Bourbon Sauce and Salted Caramel Ice Cream French Macaron Ice Cream Sandwiches with Three Sauces Baked Chocolate Souffle with Two Sauces Prepared Tableside Flambeed Peaches with Mascarpone Filled Crepes, Graham Cracker-Pecan Streusel and Vanilla Ice Cream An additional $6 per person 3 Courses $73; 4 Courses $92; 5 Courses $107
Appetizers
Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Risotto with Lobster, Gulf Shrimp, Shimeji Mushrooms, Corn and Roasted Tomatoes
Corn and Arugula Salad with Nicoise Olives, Parmigiano-Reggiano and Red Pepper-Tomato Vinaigrette
Lobster Salad with Avocado, Baby Artichokes, Roasted Tomatoes, Shaved Fennel and Mustard-Tarragon Vinaigrette
Dungeness Crab Salad with Melons, Cucumbers, Roasted Eggplant and Thai Mango Dressing
Sweet Corn Soup with Dungeness Crab, Creme Fraiche, Bacon and a Chive Biscuit
Veal Sweetbreads with Chanterelle Mushrooms, Corn, Fava Beans and Red Onion
Crispy Farm Egg with Grits, Royal Trumpet Mushrooms, Frisee and Pancetta
Savory Tart with Autumn Vegetables and Herb Ricotta Mousse
Fish and Seafood
Soft Shell Crab with White Polenta, Pickled Ginger, Sesame and Lime
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce
Seared Sea Scallops with Onion Soubise, Melted Leeks and King Trumpet Mushrooms
Coriander, Black Pepper and Rosemary Crusted Tuna with Spinach, Piperade and Anchovy-Garlic Essence
Pan Seared Bass with Arugula Pesto, Herbed Gnocchi, Tomato Confit, Preserved Meyer Lemon and Pinenuts
Coconut Thai Curry with Shrimp, Calamari, Lobster, Scallops, Scallions and Shiitake Mushrooms
Roast Maine Lobster with Potato Puree, Chanterelle Mushrooms, Corn and Tarragon
Branzini with Fennel Puree, Nicoise Olives and Saffron-Orange Emulsion
Meat and Game Birds
Herb Crusted Loin of Lamb with Autumn Vegetable Tian and Polenta
Moroccan Spiced Squab with Raisins, Almonds, Chermoula and Orange-Cumin Carrots
Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Port Glazed Figs
Hazelnut Crusted Pork Tenderloin with Braised Cheeks, Shimeji Mushrooms, Kale and Fava Beans
Pan Roasted Quail Stuffed with Cornbread and Pancetta with Maitake Mushrooms and Smoked Ham Hocks
Seared Filet of Beef with Cumin Potatoes, Swiss Chard, Tomato-Corn Relish and Basil Butter
Guinea Hen Breast with Spanish Potatoes, Chorizo, Zucchini-Pepper Relish and Cilantro
Roast Loin of Bison with King Trumpet Mushrooms, Cipollini Onions and Herb Spatzle
Cheese
A Selection of Farmhouse and Artisanal Cheeses Presented Tableside
Dessert
Seasonal Sorbet Sampler with Cookies
Trio of Creme Brulee with Assorted Cookies
Strawberry Souffle with Strawberry Sauce and Strawberry Sorbet
Creme Fraiche Cheesecake with Berries, Spiced Pecans and Strawberry Ice Cream
Warm Louisiana Butter Cake with Peaches, Huckleberry Compote and Vanilla Bean Ice Cream
Chocolate Praline Parfait with Bourbon Sauce and Salted Caramel Ice Cream
French Macaron Ice Cream Sandwiches with Three Sauces
Baked Chocolate Souffle with Two Sauces
Prepared Tableside
Flambeed Peaches with Mascarpone Filled Crepes, Graham Cracker-Pecan Streusel and Vanilla Ice Cream
An additional $6 per person
3 Courses $73; 4 Courses $92; 5 Courses $107
Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Risotto with Lobster, Gulf Shrimp, Shimeji Mushrooms, Corn and Roasted Tomatoes
Corn and Arugula Salad with Nicoise Olives, Parmigiano-Reggiano and Red Pepper-Tomato Vinaigrette
Lobster Salad with Avocado, Baby Artichokes, Roasted Tomatoes, Shaved Fennel and Mustard-Tarragon Vinaigrette
Dungeness Crab Salad with Melons, Cucumbers, Roasted Eggplant and Thai Mango Dressing
Sweet Corn Soup with Dungeness Crab, Creme Fraiche, Bacon and a Chive Biscuit
Veal Sweetbreads with Chanterelle Mushrooms, Corn, Fava Beans and Red Onion
Crispy Farm Egg with Grits, Royal Trumpet Mushrooms, Frisee and Pancetta
Savory Tart with Autumn Vegetables and Herb Ricotta Mousse
Fish and Seafood
Soft Shell Crab with White Polenta, Pickled Ginger, Sesame and Lime
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce
Seared Sea Scallops with Onion Soubise, Melted Leeks and King Trumpet Mushrooms
Coriander, Black Pepper and Rosemary Crusted Tuna with Spinach, Piperade and Anchovy-Garlic Essence
Pan Seared Bass with Arugula Pesto, Herbed Gnocchi, Tomato Confit, Preserved Meyer Lemon and Pinenuts
Coconut Thai Curry with Shrimp, Calamari, Lobster, Scallops, Scallions and Shiitake Mushrooms
Roast Maine Lobster with Potato Puree, Chanterelle Mushrooms, Corn and Tarragon
Branzini with Fennel Puree, Nicoise Olives and Saffron-Orange Emulsion
Meat and Game Birds
Herb Crusted Loin of Lamb with Autumn Vegetable Tian and Polenta
Moroccan Spiced Squab with Raisins, Almonds, Chermoula and Orange-Cumin Carrots
Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Port Glazed Figs
Hazelnut Crusted Pork Tenderloin with Braised Cheeks, Shimeji Mushrooms, Kale and Fava Beans
Pan Roasted Quail Stuffed with Cornbread and Pancetta with Maitake Mushrooms and Smoked Ham Hocks
Seared Filet of Beef with Cumin Potatoes, Swiss Chard, Tomato-Corn Relish and Basil Butter
Guinea Hen Breast with Spanish Potatoes, Chorizo, Zucchini-Pepper Relish and Cilantro
Roast Loin of Bison with King Trumpet Mushrooms, Cipollini Onions and Herb Spatzle
Cheese
A Selection of Farmhouse and Artisanal Cheeses Presented Tableside
Dessert
Seasonal Sorbet Sampler with Cookies
Trio of Creme Brulee with Assorted Cookies
Strawberry Souffle with Strawberry Sauce and Strawberry Sorbet
Creme Fraiche Cheesecake with Berries, Spiced Pecans and Strawberry Ice Cream
Warm Louisiana Butter Cake with Peaches, Huckleberry Compote and Vanilla Bean Ice Cream
Chocolate Praline Parfait with Bourbon Sauce and Salted Caramel Ice Cream
French Macaron Ice Cream Sandwiches with Three Sauces
Baked Chocolate Souffle with Two Sauces
Prepared Tableside
Flambeed Peaches with Mascarpone Filled Crepes, Graham Cracker-Pecan Streusel and Vanilla Ice Cream
An additional $6 per person
3 Courses $73; 4 Courses $92; 5 Courses $107
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