Chef’s Table June 2009

TOMATILLO GAZPACHO  alaskan king crab, vinagre de jerez gelée, sugar fried kombu, smoked sea salt

SOY MOLASSES BRAISED BREAST OF PORK  habanero pickled sweet & sour red radishes, compressed watermelon heart

BOUILLABAISSE POACHED MAINE LOBSTER  sea scallop, sea urchin, saffron syrup, rouille toast, essence sip, sauce trio

WILD RAMP ROASTED RIB EYE OF BEEF  foie gras farcie morels, fava bean mousseline, crispy polenta, cured black olive oil, fiddleheads, sweet corn jus

VALRHONA CHOCOLATE POT DE CRÈME  orange blossom meringue, bitter orange vanilla coulis, confiture de lait ice cream, chocolate orange tuile