Tasting Menu Tasting Menu Menu by dox21414

VIEWS: 52 PAGES: 2

									                                Tasting Menu                                                                       Vegetarian Tasting Menu

Seared Hamachi with Battera Konbu, Radish and Candied Kumquats, Chilled Dashi
                                       or                                                                  Artichokes ‘a la Barigoule’, Sauce Skordalia
              Soup Billi-Bi with Fennel Purée and Tempura Mussel

            Foie Gras Torchon with Rhubarb, Yuzu and Buckwheat
                                    or                                                              Steamed Baby Bok Choy, Honshimeji and Radish, Maitake Broth
     Butter Poached Lobster with Marjoram Spring Onions and Pea Sprouts

Ikejime Tai with Galangal Rice Noodles and Banana Blossoms, Coconut Milk Froth               Morel and Green Garlic “Ravioli”, Poached Bantam Egg, Parmesan Froth

          Crispy Poussin with Potato Mousseline, Asparagus and Morels                                        Fricassee of New Potatoes and Asparagus

       Hoisin Glazed Short Rib with Tat Soi and Ginger Bone Marrow Flan
                                       or                                                                Sweet Corn and Black Truffle Risotto, Taleggio
Lamb Loin Roulade with Green Garlic, Fava Beans and Bacon, Fresh Corn “Polenta”

              Artisanal and Farmhouse Cheeses Presented Tableside                                      Artisanal and Farmhouse Cheeses Presented Tableside

              Passion Fruit Gelato, Miso Custard and Sesame Sable                                       Passion Fruit Gelato, Miso Custard and Sesame Sable

     Chocolate and Peanut Butter Tart with Caramelized Banana Ice Cream                      Chocolate and Peanut Butter Tart with Caramelized Banana Ice Cream
                                     or                                                                                      or
                Tiramisu with Espresso Gelato, Toffee Crunch                                            Tiramisu with Espresso Gelato, Toffee Crunch




                                                                        Eight Course Menus … $130
                                                          A Wine Pairing for the Eight Course Menus ... $ 130
                                   Course
                              Five Course Menu                                                                     Vegetarian Five Course Menu
Seared Hamachi with Battera Konbu, Radish and Candied Kumquats, Chilled Dashi
                                       or                                                                     Artichokes ‘a la Barigoule’, Sauce Skordalia
              Soup Billi-Bi with Fennel Purée and Tempura Mussel

            Foie Gras Torchon with Rhubarb, Yuzu and Buckwheat
                                    or                                                                Steamed Baby Bok Choy, Honshimeji and Radish, Maitake Broth
     Butter Poached Lobster with Marjoram Spring Onions and Pea Sprouts

Ikejime Tai with Galangal Rice Noodles and Banana Blossoms, Coconut Milk Froth                  Morel and Green Garlic “Ravioli”, Poached Bantam Egg, Parmesan Broth

Lamb Loin Roulade with Green Garlic, Fava Beans and Bacon, Fresh Corn “Polenta”
                                       or                                                                   Sweet Corn and Black Truffle Risotto, Taleggio
       Hoisin Glazed Short Rib with Tat Soi and Ginger Bone Marrow Flan

     Chocolate and Peanut Butter Tart with Caramelized Banana Ice Cream                         Chocolate and Peanut Butter Tart with Caramelized Banana Ice Cream
                                     or                                                                                         or
                Tiramisu with Espresso Gelato, Toffee Crunch                                               Tiramisu with Espresso Gelato, Toffee Crunch


                     Chefs - Douglas Keane & Drew Glassell                                We welcome advance notice of special dietary requests to accommodate your needs
                                                                                                    and ensure dishes equal the integrity of the menu selections.
   Sous Chefs- Chris Wolven & Adam Ritter     Pastry Chef - Roy Shvartzapel                                      Chef’s direct line is 707-433-2010




                                               Five Course Menus … $102       (Option of Additional Cheese Course ~ $15)
                                                                            for
                                                             A Wine Pairing fo r the Five Course Menus ... $ 102
                                                                     Corkage is $35 … $60 per Magnum

                                                        29 North St. Healdsburg, CA 95448 Phone 707-433-3311

								
To top