Menu Makings

Dinner

10.05.07

 

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

 

 

Lunch

09.05.07

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

 

 

Dinner

20.04.07

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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