February 27, 2006

Menu for Monday February 27, 2006



Amuse
Truffle Popcorn



First Course
Sake Tilapia Ceviche with Lime Cucumber and Asian Pear



Vegetarian First Course
Asian Pear and Lime Cucumber Salad with Basil Oil Vinaigrette

Second Course
Sunchoke Ravioli with Garlic Puree, Nicoise Petals and Garlic Confit

Third Course
Goat Cheese Caramelized Onion Mushroom Tart with Balsamic Cabernet Reduction and Basil Oil

Fourth Course
Swiss Chard Duck Roulade, Parsnip Puree, Mushrooms and Bordelaise Sauce

Vegetarian Fourth Course
Roasted Red Pepper Garlic Ravioli with Creme Fraiche Mushroom Sauce

Fifth Course
Roasted Red and Gold Baby Beets with "Purple Haze" Goat Cheese and Orange Tangerine Sake Reduction

Sixth Course
Pan-Roasted Scallop with Celery Apple Truffle Medley and Truffle Butter

Vegetarian Sixth Course
Haricots Verts with Red Wine Vinegar Creme Fraiche and Tomato Tartare

Dessert Course
Caramelized Pineapple Plum Compote with White Chocolate Saffron Soup

Chef Jeff Ho and Chef de Partie John Patterson

Photographs courtesy of Mark Bernal