Friday, March 4, 2011

Chef's Table

Love the new menu board!  Thanks Carrie.

White Asparagus "Cappuccino", Tarragon Salt, Fennel Pollen, Parmesan Biscotti 

 

Dayboat Halibut, Bacon Dashi, Shiitake Confit, Carrot Noodles

Fried Rabbit & Waffles, Foie Gras Butter, Maple Elixir

Pork Tenderloin, Nori Skin, Jasmine Polenta,  Kimchi Ketchup

Smoked Duck Hash, Quail Egg, Arugula Pesto
Beefy Ménage à Trois
Kobe Beef Tartare, Braised Oxtail Ravioli, Coffee Roasted Short Rib with Smokey Onion Jam

Amaretto Poached Fuji Apple, Red Wine Caramel, Marcona Almond Brittle