Beef Tartare – Beef tenderloin, eggs, anchovies, shallot, sweet peppers, Dijon mustard, lemon zest.
Deconstructed Bouillabaisse – Lobster bisque, shrimp, scallops, langoustine, salmon.
Salad of Duck Confit – Pistachio crusted warm goat cheese, poached pears, radish greens, watermelon radishes, frieze, lingonberry vinaigrette.
Beef Tenderloin and Eggplant – Tenderloin medallions, roasted eggplant slices, mirror of sauce rose, grilled polenta, white asparagus.
Latifeh – Persian cookies, dark chocolate mousse, white chocolate mousse, huckleberry coulis
Lump Crab Tostada – Dungeness crab, corn tortilla round, avocado puree, mango salsa, quail egg
Lobster Bisque – Soft puree of carrot, leeks, garlic, shallot, cream, tomato paste, fresh tarragon, lobster stock, mascarpone cheese. Garnish with puff pastry, sure cream, caviar
Roasted Beet and heirloom tomato salad, pistachio crusted warm goat cheese, roasted beets, heirloom tomato slices, sliced almond, balsamic vinegar reduction, extra virgin olive oil
Beef Tenderloin and Eggplant – Tenderloin medallions, roasted eggplant slices, mirror of sauce rose, grilled polenta, white asparagus
Triple Chocolate Terrine – Flourless chocolate cake, dark chocolate mousse, white chocolate mousse, berry coulis