SERVICES
MENUS
GALLERY
ABOUT THE CHEF
CONTACT
TESTIMONIALS

Fall/Winter Menu

Creamed Basil-Lemon-English Pea Soup
Pancetta Crème Fraiche
Crab Beignet


Seared Scallop
Roasted Cippolini Mousse
Prosciutto “Dust”
Leek Foam


Roasted Garlic and Aged Goat Cheese Custard,
Heirloom Beet Confit, Parsnip Strudel
Blood Orange Gastrique


Pomegranate Lacquered Duck Breast,
Forbidden Rice, Chili-Chestnut Griddle Cake
Pumpkin Ragout


Butternut-Apple Ravioli
Exotic Mushrooms, Pine Nut Froth
Crispy Sage


Sous-Vide Filet Mignon
Curried Cauliflower Mousse
Crispy Onions
Port-Peppercorn Reduction


Honey Wine Poached Pears
Gingersnap-Molasses Crumb
Spiced mascarpone mousse
Chocolate Drizzle