Course One
Wild Caught Black Tiger Prawn.
Meredith Sheep & Dairy Cheese.
Caramelized Mission Fig.
Red Thai Chili. Crisp Wonton.
Turbinado Smoked Salmon.
Course Two
Confit Cauliflower. Toasted Sunflower Seeds
Root Vegetable Bouquet. Ramp Pesto.
Roasted Garlic Emulsion.
Marcona Almond.
Course Three
Vin Blanc Braised Short Rib.
Charred Soubise. Fried Parsnip.
Brown Butter Brioche Toast. Black Truffle.
Gruyere Mornay.
Course Four
Seared Snapper. Herbed Beurre Blanc.
Carrot Fondant. Braised Fennel.
Pickled Beet. Cured Yolk.
Course Five
Dover Sole. Prosciutto di Parma.
Spinach Puree. Poached Asparagus.
Yuzu Butter. Sauce Vierge. Tuile.
Course Six
Upper Prime Black Angus Striploin.
Polenta. Pearl Onion. Porcini Mushroom.
Bone Marrow Reduction. Sauce Périgueux.
Course Seven
Mignardise. Fresh Herbs & Berries.
Vanilla Bean Crème Anglaise.
Intense Dark Chocolate.
All dietary accomidations must be submitted via email by May 1st.
Wine bottle sales will be available for purchase after the event.
