Second Tasting: October 22, 2005

Menu for October 22, 2005














Amuse
Tomato Tartare Bruschetta with Basil Oil

















First Course
Citrus Glazed Pan Seared Salmon with Avocado Sauce and Black Tobikko






















Second Course
Pistachio Crusted Goat Cheese with Roasted Beets and Citrus Salad


















Third Course
Scallop Trio: Citrus Bay Scallop Ceviche with Bacardi Gelee, Bacon Wrapped Scallop with Apple Ginger Sauce, Black Truffle Scallop in Puff Pastry




















Fourth Course
Tri-color Shrimp Ravioli with Spring Pea Puree and Julienne Snap Peas

























Fifth Course
Coq au Vin with Rosemary Roasted Potatoes




















First Dessert Course
Chocolate Fudge Terrine with Coffee Sauce and Raspberries

























Second Dessert Course
Vanilla Saffron Poached Pear with Champagne Sabayon






Chefs Catalina Camus and Jeff Ho