5 Course Tasting Menu
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
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