LATE SUMMER MENU
HEAVY PASSED HORS D’OEUVRES
MUSCOVY DUCK BREAST WITH BING CHERRY COMPOTE
AND ROASTED ALMOND
CRISPY QUAIL WITH FIG TARRAGON CHUTNEY
GRILLED PEPPERED PRAWNS
Served with mache and red pepper -jalapeno marmalade
ORGANIC CRISPY CHICKPEAS WITH FRESH HERBS
Served in individual parchment cones
GRILLED BISON TENDERLOIN WITH SHISO-PLUM COMPOTE
GARDEN-BASED PIZZETTA
WITH HOMEMADE GOAT’S MILK RICOTTA
Olive tapenade,sage,preserved lemon
COLD SMOKED TORO
Osetra caviar, creme fraiche,warm brioche
HERB ROASTED LAMB CHOPS
Parsley,sage,rosemary,and oregano,garlic,thyme,olive oil and
fleur de sel
HAMACHI SASHIMI
With green apple,hearts of palm, pumpkin seed,lim
PRIME BEEF CARPACCIO
Charred scalions,macadamia nut,black truffle,creme fraciche
FOIE GRAS TERRINE
Dijon Mustard,grilled peaches,cornichons,arugula,and country bread
DESSERT
PEACH SOUFFLE
Basil ice cream,fresh peach salad
WHIPPED YOGURT WITH FENNEL,HONEY ICE CREAM AND
APRICOTS
MILK CHOCOLATE BAR
Dulce de leche,Peanut,and Banana