Menu Makings




Carrot and Ginger Frappe
Wasabi Cappuccino
Slivered Chives
Red Snapper
Incrusted with Chestnut Pesto
On Salt and Pepper Parsnip Tails
Spring Lamb Roasted with White Truffles
Brown Butter Potato Puree
Braised Fennel Bulbs

Crisp Japanese Greens
Aged Balsamic Reduction
Tomatoes On Parade
Citrus Sponge
Vanilla Bean Chantilly
Blueberry Coulis





Roasted Forest Mushroom Bisque
Scented with Spring Thyme
Garlic Reduction
Seared Atlantic Salmon
Horseradish Crust
Citrus Poached Turnips
Crisp Duck Confit
Sauteed New Potatoes
Balsamic Glazed Figs
Salad of Crisp Mizuna
Candied Chestnuts
and Toasted Peppercorn Vinaigrette
Duo of Tart Raspberry Gelato
Organic Espresso Bean Ice Cream
and Fresh Berries





Warm Tomato H20
Maple Smoked Nova Scotia Lobster Raviolini
Basil Oil
Flaxseed Incrusted Foothills Beef Carpaccio
Grilled Maitake Mushrooms
Parmesan Crisps
Seared Arctic Scallops
On Sauteed Spring Roots
Yellow Miso Butter
Bitter Japanese Greens
Glacier Water Vinaigrette
Candied Hazelnuts
Tart Raspberry Gelato
Milk Chocolate Rice Torte
Aged Balsamic Gastrique


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