Tasting Menu

Question 1

Describe: Dutch White Asparagus [T1]

Contains:
DAIRY
EGG

Answer 1

Lemon scented white asparagus acompanied with 2 oz of cured tuna, Israili osetra caviar, crème fraiche, and egg mousseline. Garnished with dill oil, borage flowers, and dill springs.

Question 2

Describe: Smoked Maine Scallops [T2]

Answer 2

Lightly smoked than seared maine scallops. Acompanied with roasted Brussel sprouts and red cabbage sauce poureed table side.
Garnished with Orange and grapefruit supremes, arugula blossoms and petite tatsoi.

Question 3

Ingredients: Red cabbage Sauce

[Scallops]

Answer 3

• Red cabbage
• honey vinegar
• onions
• carrots
• celery

Question 4

Describe the Poached Halibut

Contains:
Gluten

Answer 4

Poached Alaskan Halibut served with blanched Bokchoy.
Red wine vinegar pickled Honshimeji Mushrooms, Red Pearl Onions, and baby carrots.
Garnished with red radish slices, cilantro blossoms, and kaffir powder.
A table side presentation of red curry coconut broth.

Question 5

Describe: Smoked & Roasted Squab

Answer 5

Cold smoked then roasted squab. Served with chanterelle mushrooms, Roasted banana puree and date filled endive leaves, blackberry sauce and squab jus.
Garnished with charred blackberries and hearts on fire lettuces.

Question 6

Describe: Tomme de Rabelais Fondue

Contains:
DAIRY
NUTS

Answer 6

Baked gala apple stuffed with tome de Rabelais cheese fondue. Garnished with fruit and nut bread, julienned fresh apples.

Question 7

Describe: Strawberry Vacherin

Answer 7

Olive oil cake and olive oil powder served with Strawberries and strawberry sauce.
Served with Thai basil ice cream and Rhubarb sorbet.
Garnished with Thai Basil pudding and feathery meringues.