First Tasting: October 1, 2005

Menu for October 1, 2005

First Course
Mirin Herb Salmon Ceviche















Second Course
Red Wine Caramelized Onion and Goat Cheese Tart

Third Course
Chilled Carrot Ginger Soup with Lime Cilantro Pickled Mango

Fourth Course
Pumpkin and Almond Risotto with Amaretto Reduction

Fifth Course
Almond Crusted Black Sea Bass with Julienne of Cucumber, Roasted Pepper and Bok Choy in Lemongrass Coconut Broth

Sixth Course
Chilled Apple Soup with Poached and Crisped Caramel Ravioli with Dulce de Leche Sorbet

Chefs: Catalina Camus and Jeff Ho