St. Jacques
butter-roasted scallop, broccoli florets, black truffle pudding, yuzu sabayon
Thon
bigeye tuna tart, northern divine caviar, avacado mousse, horseradish cream, squid ink crisp
Foie Gras Terrine
foie gras mousse, dashi glee, black sesame genoise, meyer lemon curd, sesame tempura
Joue de Veau
glazed veal cheek, asian pear mostarda, napa cabbage salad, parnisp puree, sauce perigourdine
Gateaux
carrot & citrus cake, clementine curd, shiso, white chocolate ice cream
Chocolate Macarons and Assorted Jellies
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