Chef’s Table April 2010

SEA SCALLOP SASHIMI IN YUZU  rainbow trout caviar, candied pink grapefruit, avocado mousseline, pink grapefruit coulis, arugula, smoked sea salt

HAND ROLLED BASIL TROFIE PASTA  preserved meyer lemon, parmesan reggiano nage, garlic chips, tomato consommé

LEMONGRASS MILK POACHED WILD PACIFIC HALIBUT caramelized japanese curry, ramp essence, choy sum, bean sprout & nashi pear salad

ROASTED BREAST OF SQUAB  white asparagus, fava bean purée, black trumpet coulis, galantine of squab leg & foie gras

CHANTANEY HEIRLOOM CARROT CAKE  hazelnut croustillant, orange mascarpone, fig molasses, carrot cardamom ice cream