Tasting Menu April

Question 1

Hors d’Oeuvres

Answer 1

Shigoku oyster

• Rhubarb Mignonette

Yellowfin Tuna Tostada

• Avocado Mousse
• Creamy White Ponzu

3rd Hors d’Oeuvre

Arpége Egg

• Soft Poached Egg Yolk
• Kaluga Caviar
• Meyer Lemon Crema

Question 2

1st Course

Answer 2

Spring Vegetable Tartlette

( beet tartlette )

• Carrots
• English Peas
• Delta Asparagus
• Robiola
• Micro Greens

Question 3

2nd Course

Answer 3

Butter Poached Maine Lobster

(1.5 oz. Of Lobster)

• Creamy Sushi Rice
• Sweated Wild Ramps (cooked in a Beurre Monte)
• Sauce Americaine Foam

Question 4

3rd Course

Answer 4

Truffled Chicken Ballotine

• English Pea Puree
• Carrot Pearls
• Madeira Jus

Question 5

4th Course

Answer 5

Duo of Dixon Lamb

• 2.5 oz of Grilled Lamb Loin
• Crépinette (lamb and pork shoulder flat sausage wrapped in caul fat)
• Nettles Puree
• Black Garlic & Tamarind Puree
• Red Wine Jus

Question 6

Intermezzo

Answer 6

Coconut Lime Sorbet

• coconut brittle
• candied lime

Question 7

Dessert

Answer 7

Ube Tres Leches Cake

• Vanilla Chantilly Cream
• Coconut Streusel
  -Honeycomb Candy