CHEF’S MENU
DECEMBER 2012
MUSQUÉE DE PROVENCE PUMPKIN VELOUTÉ
Brussels Sprouts, Honey-Poached Cranberries, Chestnuts and Bourbon Maple Syrup
JAMÓN IBÉRICO
Ham, Sand Pear and Winter Chicories
HAWAIIAN BIG EYE TUNA
Dashi Crisp, Radishes, Cucumber, and Yuzu
SWEET BUTTER-POACHED MAINE LOBSTER
Flowering Quince, Onions, English Walnut, Watercress
POULARDE
Bacon, Barbequed Baked Beans, Collard Greens, Pickled Peppers, and Molasses
FRESH FISH OF THE DAY
Chef's creation
FARM LAMB SADDLE
Wild Mushrooms, Cauliflower, Moroccan Olives, Pine Nuts, Meyer Lemon, and Parsley
DAIRY ÉTUDE
Yukon Gold Potato, Garden Beets, Frisée, and Dijon Mustard
BLOOD ORANGE MIMOSA
Champagne, Brown Sugar Streusel, and Sherbet
Fixed Price 150.00
