Chef’s Table February 2010

JERUSALEM ARTICHOKE VICHYSSOISE  black winter truffle coulis, foie gras cromesquis

SEA FOAM  cod cheeks, sea urchin, razor clams, hot & sour braised celery hearts, horseradish mascarpone

BUTTER BRAISED MONKFISH LOIN  foie de lotte farcie hearts of palm, demi-glace sabayon, shungiku oil, american caviar

CURRY AROMATICS ROASTED ENTRECÔTE DE BŒUF  salsify mousseline, rainbow swiss chard, cilantro jelly, lime powder, crispy ginger, thai red curry essence

BITTERSWEET VALHRONA CHOCOLATE TORTE chrysanthemum tea smoked yogurt ice cream, port glazed calimyrna figs, rosewater coulis, candied rose petals