“An Evening in the Garden”...Amuse-ouche *A rispy Napoleon of hilled Maine Lobster and...
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“An Evening in the Garden”
Transcript of “An Evening in the Garden”...Amuse-ouche *A rispy Napoleon of hilled Maine Lobster and...
“An Evening in the Garden”
Amuse-Bouche
*A Crispy Napoleon of Chilled Maine Lobster and Petrossian Imperial Osetra Caviar with Minted Pea Purée
A Margaine, Demi-Sec, 1er Cru, Villers-Marmery, France (N.V.)
*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin with Caesar Salad Ice Cream
Schäfer-Fröhlich Spätburgunder, Trocken, Nahe, Germany (2018)
“Risotto” of Sorghum, Clams, and Rock Shrimp with Pan-Seared Antarctic Sea Bass
Foxen, Chardonnay, Bien Nacido, UU Block Santa Maria Valley, California (2017)
*Pan-Seared Breast of Pekin Duck with Seared Foie Gras, Sour Cherries and Caramelized Endive
L’Arco, Valpolicella Ripasso, Veneto, Italy (2018)
-or-
*Blackened Heart of Wagyu Ribeye with Grilled Romaine and Bone Marrow Custard
Avennia, Syrah, Arnaut, Bouchey Vineyard, Yakima Valley, Washington (2016)
***
Coconut Sorbet with Passionfruit and Ginger Granité
Apparently a Pear Jorge Ordonez, # 1, Moscatel, Malaga, Spain (2016)
-or-
A selection of cheese from Cameron, our “Cheese Whiz” (Twenty Eight Dollar Supplement)
Amuse-Bouche
Chilled Beet “Fettuccine” with Screwdriver “Caviar” and Lemon-Vodka Vinaigrette
Maximin Grünhäuser, Riesling, Kabinett, Mosel, Germany (2018)
Sweet Pea Panna Cotta with Baby Radishes, Snow Peas and Chilled Pea Flower Consommé
Alfred Merkelbach, Riesling, Auslese, #11, Ürziger Würzgarten, Mosel, Germany (2018)
Eggplant “Cutlet” Milanese on Onion Noodles with Ginger Stewed Tomatoes
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2018)
Our Morel “Meatloaf” with Potato Purée and Jalapeño Ketchup
Alto Moncayo, Garnacha, Campo de Borja, Spain (2017)
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Grapefruit Sorbet with Campari and Tarragon
Lemon-Meringue Tartlet with Toasted Pistachios, Meyer Lemon Confit
and Blackberry-Citrus Frozen Yogurt Domaine des Baumard, Quarts De Chaume, Loire Valley, France (2012)
-or-
A selection of cheese from Cameron, our “Cheese Whiz” (Twenty Eight Dollar Supplement)
Three Hundred and Fifteen Dollars Per Person.
Paired Wines: One Hundred and Ninety Five Dollars Per Person
(Service is included. Beverage and Tax Additional)
Three Hundred and Fifteen Dollars Per Person.
Paired Wines: One Hundred and Ninety Five Dollars Per Person
(Service is included. Beverage and Tax Additional)
