A Dinner for the "Princess"...
A Crudo of John Dory, laced with lime zest, ufra pepper, and japanese sea salt
salad of mango, cucumber, melon, preserved ginger, PX syrup and wasabi oil
the finishing of "Foie Gras 2 Ways"...
Foie Gras 2 Ways...
Chilled Mousse, fresh Dr. Pepper Brushed Duck Ham, Abbamele Honey, Gaufrette, Salted Peanut Brittle
Seared Slice, Truffled Apricot Conserve, Roasted Apple, Pumpkin Seed Crumble
Ricotta Gnocchi, Truffles, Duck Prosciutto, Crispy Shallots, Chives and Truffle Oil
Seared Diver Sea Scallop "Martini"
Potato Mousseline, Golden Trout Roe, Tapioca, Cucumber Parisienne, Sea Urchin Nage, Micro Celery
Pan Roasted "Lamb Sandwich"
Farro-Black Trumpet-Foie Gras Farce, Creamy Parsnip Puree, Dehydrated Cauliflower
Caramelized Onions, Douglas Fir Essence
treats at the end...