APPETIZER

Blackened Beef Carpaccio and Crisp Salsify with Rocket, Corn Cream and a Basil Emulsion

Fall Vegetable Empanada with Heirloom Tomato Salsa Cruda

Brandade of Salt Cod with Crostini and Pequillo Peppers



SOUP

Winter Squash Puree with Crab and Curry Oil

Chicken Consommé with Fines Herb Dumplings, Lemon Oil and Fennel Confit

SALAD

Salt Baked Beets and Grilled Escarole with Goat Cheese, Pine Nut and Thyme Fuilleté and a Roasted Shallot-Balsamic Emulsion

Wilted Frisée with Duck and Bacon Lardons, Poached Egg and a Hazelnut Vinaigrette



ENTRÉE

Roasted - Rotir
Fig Stuffed Pork Loin, Brussels Sprouts, Prosciutto and Port Redux

Sautéed or Pan Fried - Sauter
Duck Scaloppine with Chanterelle Gnocchi and Rapini

Grilled or Broiled - Griller
Rack of Lamb, Couscous, Garbanzo Puree, and Pomegranate Gastrique

Fried - Frire
Tempura Fish and Chips with Wasabi Tartar Sauce

Poached, Boiled or Steamed - Pocher
Confit of Rabbit Leg Ravioli with Swiss Chard and Wild Mushroom Ragu

Braised - Braiser a Brun
Osso Buco with Gremolata, Risotto Milanese, Grilled Radicchio, Tomato Confit and Parmesan-Bone Marrow Crisp

DESSERT

Vanilla Bean Crème Brulee
Bittersweet Chocolate Mousse
Fresh Fruit Tartlet
Almond Cream Cake