Chef’s Table June 2010

NOVA SCOTIA LOBSTER MOUSSE  vinagre de jerez gelée, asparagus velouté, black truffle coulis

TOASTED RICE WATER MARINATED WILD HAMACHI lemongrass coconut crème, squid ink fumet, rice water sip & crisp, american caviar, shungiku

WILD PACIFIC HALIBUT & FOIE GRAS  steamed in napa cabbage, chanterelles, bok choy, carrot miso sauce

PRESERVED MEYER LEMON OLIVE OIL CONFIT LOIN OF VEAL jerusalem artichoke & manchego dauphinois, ris de veau, watercress essence, white corn jus & black olive oil

FRESH PICKED LOCAL STRAWBERRY CLAFOUTIS  gummy balsamic, roasted strawberry ice cream, pistachio coulis, rose petal tuile