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SEE CURRENT: Show All Hide All
Three Course Dinner
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First Course
WHITE CRANE SPRINGS SALAD summer truffles, potato croûtons, artichokes, avocado, romano beans
WHITE CORN AND PEPPER SOUP chanterelle relish, crispy chicken
BIG EYE TUNA TARTARE toasted pine nuts, radish, curry oil
TEMPURA SOFT SHELL CRAB cucumbers, mango and cilantro chutney, hearts of palm, cilantro oil
LOBSTER KNUCKLE RISOTTO baby carrots, english peas, summer truffles, lobster sauce
SUMMER MELON POACHED FOIE GRAS plum glaze, brioche, purslane salad, santa rosa plums
HOT FOIE GRAS spicy cherry compote, brioche, nectarine reduction with longpepper
SLOW-COOKED SUCKLING PIG santa rosa plums, tart onion, lobster mushrooms, gravenstein apple reduction
ABALONE sugar snap peas, japanese rice scented with mirin, dashi broth
RICOTTA TORTELLINI yellow tomato sauce, tetragonia, jimmy nardello peppers, crispy bacon
GRILLED KOBE BEEF matsutake mushrooms, pink pearl apple jus, hearts of palm, romano beans
Second Course
JAPANESE BUTTERFISH foie gras medallion, flageolet bean ravioli, lobster mushrooms, port reduction
JOHN DORY castelveltrano olives, ratatouille, grilled tomato sauce
KING SALMON lobster claws, corn and summer truffle risotto, basil, lobster sauce
PRIME BEEF FILET haricot verts, chanterelle mushrooms, red wine jam, spinach, bordelaise
POZZI FARM LAMB pepato cheese, squash blossoms, tapenade, pesto, artichoke purée
SONOMA DUCK BREAST figs poached in licorice root, baby fennel, baby leeks, black rice
Eight Course Tasting Menu
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Salt and Pepper Tasting Menu
JAPANESE DEEP OCEAN SALT & WASABI kindai sashimi, miso gelée, ponzu gelée
Franz Hirtzberger, Grüner Veltliner, Federspiel, Wachau, Austria, 2006
YOUNG GINGER SALT & RED SZECHUAN PEPPER abalone, mango, hearts of palm, cilantro purée
Confini, Lis Neris, Friuli, Italy, 2005
VANILLA SALT & TELLICHERRY PEPPERCORN foie gras medallion, strawberry white peach, pineapple jus
Bert Simon, Riesling Auslese, Mosel, 1990
SMOKED SEA SALT & ALEPEPO PEPPER maine lobster, pork belly, heirloom tomatoes, basil oil
Viré-Clessé, Domaine de la Bongran, Burgundy, 2002
GARLIC SALT & TASMANIAN PEPPERCORN poussin, red torpedo onions, lobster mushrooms, gravenstein apple reduction
Andrė Brunel, Chateauneuf-du-Pape, Rhône, 2004
BOLIVIAN ROCK SALT & GREEN PEPPERCORN beef ribeye, english pea purée, green beans, assorted mushrooms
Vinifera Vineyards, Cabernet Sauvignon, Napa Valley, 2005
MELON SEA SALT AND WHITE MUNTOCK PEPPERCORN raspberry sorbet, melon seltzer
SOY SALT & PINK PEPPERCORN white chocolate pavé, fresh raspberries, milk chocolate cream, coconut foam
Angialis, Isola dei Nuraghi, Argiolas, Sardenia, 2003
Nine Course Tasting Menu
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SEARED JAPANESE AYU white miso gelée, watercress
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64◦ QUAIL EGG golden osetra caviar, cedar smoke
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HEIRLOOM TOMATO SOUP grilled fontina and truffle sandwich
WHITE CORN AND PEPPER SOUP stupid clam and bacon
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SOFT SHELL CRAB cilantro, mango, cucumbers
TUNA SASHIMI live spot prawn, yuzu gelee, soy salt
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KING SALMON summer truffles, pluot, aged balsamic
JOHN DORY manila clams, saffron gelee, lobster mushroom
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LOBSTER english peas, corn, summer truffle
LOBSTER short rib ravioli, baby fennel, braising jus
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HOT FOIE GRAS spicy cherry compote, brioche, pineapple reduction with longpepper
SUMMER MELON-POACHED FOIE GRAS fig roll-up, apricot jam, chateau la rame glaze, brioche
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POULARDE candy cane beets, leek puree, poultry reduction
QUAIL golden enoki mushrooms, bing cherry glaze, hearts of palm
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KOBE BEEF crisp potato, sancho pepper reduction
RIBEYE pesto, madeira reduction
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WATERMELON SORBET cilantro soup
PEACH SORBET roiboos granita
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CHOCOLATE MANJARI CAKE caramel and sea salt, teecino ice cream
NOYAUX PANNA COTTA apricot gelée, brooks cherries, meyer lemon ice cream
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MIGNARDISES
Desserts
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SAMPLE MENU
Desserts
ELDER FLOWER SAVARIN Rose Petal Chiboust, Sesame Crisp Peach Sorbet, Strawberry Compote, St. Germain Liqueur Pearls
MINT PANNA COTTA Tigernut Sorbet, Strawberry Soup Champagne Meringue, Shaved Pistachio
MELANGE OF SPRING FRUITS EN COUPE Lemon Cream, White Chocolate Oatmeal Ice Cream, Strawberry Snow, Pistachio Pirouette
PAVLOVA Almond Cake, Apricot Rhubarb Compote Passionfruit Curd, Strawberry Sorbet
CHOCOLATE PÔT de CRÈME Port Cherries, Coffee Cream, Chocolate Marbled Crisp, Shaved Candied Hazelnuts, Olive Oil Powder
CHOCOLATE MANJARI CARAMEL CAKE Chocolate Dentelle, Caramel Ice Cream, Maldon Sea Salt, Apricot Pavé, Almond Foam
A SELECTION OF ICE CREAM AND SORBETS
ARTISANAL CHEESES Selection of Four Cheeses
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