Sample Dinner Menu

COURSE ONE

1 oz. Caviar with Lemon-Chive Crème Fraîche and Traditional Garnishes

California Select, $100 Prix Fixe Supplement/Osetra,
$120 Prix Fixe Supplement

Butter Poached Maine Lobster with Sweet Pea Purée, Carrot Nage and Summer Truffle

Grilled Squab Breast with Frog Hollow Peaches,
Cassis and Foie Gras

Ratatouille Filled Squash Blossoms with Cherry Tomato-Almond Relish

Ahi Tuna Tasting ~ Tartare with Quail Egg
and Olive Oil Poached Niçoise

Oysters on the Half Shell with Sambuca Mignonette

Ternion of Foie Gras ~ Seared with Pickled Cherries and Corn Pancakes, Crème Brûlée with Toasted Brioche and Terrine with Rhubarb

COURSE TWO

Local Asparagus with Prosciutto, Shaved Romano,
Fava Beans and Licorice Greens

Summer Beans with Toasted Almonds, Crispy
Shallots and Creamy Truffle Vinaigrette

Saffron Seafood Soup with Fresh Gulf Prawns
and Wild Salmon

Carpaccio of Diver Scallops with Kalamansi,
Jalapeno and Mint

COURSE THREE

Grilled Rib Eye Steak with Gruyère Potato Gratin, Bordelaise and Chôron Sabayon

Roast Rabbit Tasting ~ Roulade, Rack and Pancetta Wrapped Tenderloin

Alaskan Halibut with Potato Rösti, Savoy Spinach,
Pernod Poached Oysters and Sevruga Caviar

Artichoke Ravioli en Barigoule with Spring Vegetables,
Shaved Parmesan and Summer Truffle



COURSE FOUR

Fresh Organic Warren Pear Sorbet Drizzled with Late Harvest Viognier, Golden Raspberries,Candied Young Ginger Shortbread and Pear-Caramel Sauce

Baked Valrhona Milk Chocolate Crêpes with Hazelnut Brown Butter Sauce, Hazelnut Lace Cookie and Bittersweet Valrhona Chocolate Sorbet

Warm Roasted Apple Beignets with Caramel Sauce, Caramel Apple Chip and Trio of Roasted Apple Sorbets: Granny Smith, Quince, Gravenstein

Selection of Artisan Cheeses

APRÈS DESSERT

Petits Fours