Tasting Menu November

Question 1

Amuse Bouche

Answer 1

Out first, our regular, daily amuse bouche soup

**Amuse-bouche (pronounced ahmooz-boosh) is a French term that comes from the combined words amuser (to amuse), and bouche (mouth) and roughly translates “mouth amuser”. An amuse-bouche is meant to awaken the palate, preparing it for the more substantial meal to come.)

Question 2

Hors d’oeuvres

Answer 2

Ahi Tuna Tostada

• Avocado mousse
• Creamy Ponzu
• Apple
• Cilantro
• Trout Roe

Brown Butter Cone

• Smoked Salmon Mousse
• Kaluga Caviar

Steak Tartare

• Horseradish Crema
• Potato Chip
• Dill

Question 3

1st Course

Answer 3

Hawaiian hearts of palm

( Served in a Bowl )

• Goat Cheese Mousse
• Banyuls Vinaigrette
• Thinly Shaved Winter Beets & Radishes (Raw)
• Red Mustard Frills

Question 4

2nd course

Answer 4

King Salmon

( Served in a Bowl)

• Matsutake Mushrooms ( Raw- tossed in lemon and olive oil )
• Savoy Cabbage
• Leek and Garlic Cream
• Korean Chili Oil

( Salmon is steamed in the Savoy Cabbage )

    - Our King Salmon now comes from Big Glory Bay in south New Zealand. It is Ethically Farmed.

Question 5

3rd Course

Answer 5

Winter Truffle Chicken Ballotine

( Served in a Bowl )

• Chanterelles
• Celery Root Purée
• Truffle Jus
• Freshly Shaved Black Truffle

   How we prepare our Ballotine: 
  We lay the chicken skin down, then place the chicken breast on top and tenderize it out. On the side we combine chicken thigh, egg white, cream and truffle, and then finely blend the ingredients. We then pipe the ingredients into the center of the tenderized chicken breast and wrap it into a long tube and Roast it. It is then cut into small medallion slices to be served.

Question 6

4th Course

Answer 6

4.5oz. Almond Wood Grilled Filet

( Served on a plate )

• Pommes Duchesse ( Dew-chess)
• Caramelized Shallot Purée
• Red Wine Jus

Served on the side Bone Marrow Flan

• Bordelaise
• Caramelized Shallots
• Chives
• Crispy Shallots

Question 7

Intermezzo

Answer 7

Bruleed Telemé Cheese

• Freeze dried Manuka Honey (Man-oo-kuh) *Hawaiian Honey
• Balsamic Gastrique
• Honey Tuile on top

( Mark with small app fork and butter knife )

**An intermezzo is a small dish or icy treat served between courses to refresh the palate and prepare it for the remainder of the meal. The word “intermezzo” comes from Italian and literally means “intermission” or “something between two points”.

Intermezzi are also known as palate cleansers and are often sorbets, granitas, or other icy treats that are usually flavored with fruit, especially citrus. The acidity of the fruit perks up the taste buds after the fat and salt of previous courses have dulled them.

Question 8

Dessert

Answer 8

Sticky toffee pudding

( Served in a Bowl )

• Bourbon Caramel
• Persimmons ( Fresh and Dehydrated )
• Chestnut Gelato