Menu for February 20th, 2010

truffle popcorn




and here we go...

red snapper ceviche with turnip puree, grapefruit and lemon verbena gelee, gala apple julienne and shiro miso chip

lamb tartare with mint, fried capers, campari tomatoes and roasted fingerling potatoes

andouille stuffed saddle of rabbit, braised rabbit leg, sauteed kale, garlic confit, wine plumped currants and cider mustard rabbit jus

jello course: goat cheese mousse, basil and beet gelees, pomegranate
balsamic reduction and olive oil crumble

carbonara orzo "risotto", maine lobster, bacon lardons and chives

roulade of red wine braised duck leg, duck breast wrapped in bacon, savoy cabbage and maitake mushrooms with leek puree and duck jus

spiced braised veal neck, cauliflower, creamy polenta and pea shoots

skirt steak "filet", tarragon gnocchi, edamame and morels

shrikhand ginger and cardamom strained yogurt, agave nectar and citrus

carrot cake, pineapple puree, gingered infused carrot and cilantro stem "salad", and lemon mascarpone icing