Chef’s Table March 2010

kalbi jim short ribs of beef

carrot, daikon, chestnut, shungiku, pine nut coulis, soju demi-glace paired with Tenuta Pederzana “Olmo Scuro” 2005
welfleet oyster en gelée

watermelon consommé, ikura, smoked paprika oil
blue point oyster en gelée

watermelon consommé, ikura, smoked paprika oil
roasted breast of squab

fava bean purée, black trumpet coulis, white asparagus, squab jus, galantine of confit squab leg & foie gras paired with Domaine Catherine Le Goeuil Cairanne 2005
“In all professions without doubt, but certainly in cooking, one is a student all his life.”

- Fernand Point

BRITISH COLUMBIA KUSSHI OYSTERS [ hot | warm | cold ] thai bird chili oil, crispy ginger; champagne sabayon, american caviar; wakame consommé en gelée, hijiki salad

BAMBOO RICE & MASCARPONE RISOTTO morels, roasted shallots, sea urchin kombu fumet, organic blue araucana egg

WHITE MISO & SAKE TORCHED FLUKE habanero pickled cucumber, braised leeks, orange velvet, fermented black bean sauce vierge, fines herbes oil

LOIN & CHEEK OF KUROBUTA PORK jerusalem artichoke mousseline, roasted romaine hearts, whole grain farro, tomatillo coulis, paprika oil

ÎLE FLOTTANTE black currant meringue, pistachio crème anglaise, saffron syrup, pistachio tuile