Passionate Foodie 2009

white miso & sake torched fluke

fermented black bean sauce vierge, braised leeks, orange velvet, habanero pickled cucumber paired with Selbach Piesporter Goldtröpfchen Riesling 2008
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
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
“The best cooking is that which takes into consideration the products of the season.”

- Fernand Point

BRAISED RABBIT SALTIMBOCCA prosciutto di parma, sage crisps, port glazed calimyrna figs, mustard tasting: purple, whole grain, walnut dijon

CONFIT OF MUSCOVY DUCK AGNOLOTTI caramelized pommes tournées, foie gras cognac crème, duck crackling

MEBACHI MAGURO TATAKI kombu dashi broth, trumpet royale, green tea noodles, dandelion greens, wakame, cayenne oil

ORGANIC GRASS FED COLORADO BISON roasted sirloin & braised short ribs, white peach compote with vanilla bean & thyme, lentilles du puy, boniato mousseline, sauce bordelaise

BITTERSWEET VALHRONA CHOCOLATE SOUFFLÉ madagascar vanilla bean & saffron crème anglaise, grand marnier raspberries