Green and White Asparagus Soup and Salad: soup prepared like a cappuccino, salad of their tips with a chopped egg and found herb dressing
Seared Maine Scallop: citrus assiette, fresh wasabi, cilantro syrup
Soft Shell Crab B.L.T.: butter lettuce, bacon sauce, smoked tomato confiture
Aiguillettes of Bluefin Tuna: celery leaves, tonnato sauce, tom olives
Young Beet Salad: walnut oil vinaigrette, arugula leaves and sauce, shaved comte cheese
Hot and Cold Alaskan Spot Prawns: sake cured sea trout caviar, natural prawn jus
General Tsao’s Quail: broccoli stem a la grecque
Rock Shrimp Ravioli: sweet potato sauce, yuzu, black truffles
Sea Bass Carpaccio: bluefin tuna tartare, onion syrup, frothed arugula sauce
Seared Foie Gras: key lime tartlet, marshmallow cream, scotch bonnet caramel
Bean Sprout and Black Truffle Stir Fry: shaved scallop, Madeira pan sauce
Veal Oscar: softshell crab, veal schnitzel, asparagus sauce
Beet Tartare: vanilla cured sea trout roe, white pepper sabayon
Tuna Rossini: monkfish liver mousse, red wine sauce, potato puree
Morel Mushroom Stew: ginger, green onions, frothed konbu
Foie Gras from Land and Sea: seared duck liver flavored with yuzu, monkfish liver and black truffle mousse, terrine of both livers with sauternes
Three Pear Soup: chestnut and maple ravioli, sheep sorrel, white pepper sabayon
Black Sea Bass Braised in Olive Oil: artichoke hearts, roasted maitake mushrooms, anise and orange salad
Filet Mignon of Veal: ricotta gnocchi and root vegetable ragout, preserved perigord truffles
Bone Marrow Crusted Rouget: crab meat dumplings, bean sprout stir fry, fermented black bean sauce
Steamed Halibut Slices: chanterelle mushrooms a la Grecque, lovage puree, yuzu confit
Hot and Cold Organic Chicken: roasted thigh with sauerkraut and spaetzle, buttermilk poached breast in Gewürztraminer jelly
Chateaubriand of Veal: sauce choron, maitake mushrooms, bourguignon jus
Braised Beef Cheek Bourgignon: button mushrooms, applewood bacon lardoons, ruby crescent potato puree
Goose Egg Raviolo: fiddlehead ferns, sautéed ramp greens, piave vecchio cheese
Barbequed Black Cod: collard greens, macaroni gratin, sweet potato sauce
Buffalo Mozzarella: baby tomato clafoutis, basil salad, olive oil sorbet
Epoisses: port and cherry tartlet, grains of paradise gastrique
Trio of Cappuccino Custards: sambuca, vanilla, chocolate
Steamed Coconut Pudding: old-fashioned hot fudge, almond crisp, toasted coconut sorbet
Key Lime Tartlet: marshmallow cream, scotch bonnet caramel
Hot Chocolate Bread Pudding: eggnog and peppermint stick ice creams
Carrot and Mascarpone Cheesecake: black pepper golden raisin sauce and parsnip cream
Honey and Spice Roasted Gala Apple: yogurt sorbet, cinnamon shortbread
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