spring 2013
first
….
beets – frisee, endive, chevre, orange, chocolate, croissant, fennel
"chicken noodle soup"- chicken veloute, chicken "noodle," mirepoix, truffle crouton, herbs
“risotto” - yukon potato, leek, maitake mushroom, granny smith apple, truffle, fines herbs
foie gras – torchon, hucklenerry confiture, braised peanuts, banana, celery, peanut froth, chocolate brioche
golden osetra caviar- white sturgeon, traditional garnishes, dill, brioche
|
|
