Chef’s Table October 2009

“The best cooking is that which takes into consideration the products of the season.”

- Fernand Point
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
welfleet oyster en gelée

watermelon consommé, ikura, smoked paprika oil
mignardises

bittersweet chocolate & marzipan madeleine rosewater meringue moro blood orange pâte de fruit
curry aromatics entrecôte de bœuf

rainbow swiss chard, crispy ginger, cilantro jelly, lime powder, salsify mousseline, thai red curry essence paired with Duckhorn Decoy Merlot 2007

SZECHUAN PEPPER & FENNEL SEED MEBACHI MAGURO accompaniments à la niçoise: soft quail egg, jerez pickled haricots verts et jaunes, fingerling crème, dried black olives

ROASTED PARSNIP & YA LI PEAR VELOUTÉ crispy ris de veau, petite watercress, foie gras flan

LOUP DE MER A LA POÊLE caramelized baby brussel sprouts, dandelion greens, jerusalem artichoke mousseline, beurre rouge, ikura

GOJUJANG GLAZED SIRLOIN OF ORGANIC GRASS FED BEEF cucumber tournées, honshimeji, choy sum, crispy garlic

GUAVA GELÉE & BITTERSWEET CHOCOLATE TORTE macadamia nut brittle & coulis, confiture de lait semifreddo