Saturday, March 1, 2014

Dinner: Thursday, March 6th

For the first formal dinner this year:

$20 per person


  • Kushi oyster
    Blood Orange
  • Scallop
    Onion, Grape, Preserved Lemon, Harissa
  • English Spring Pea Soup
    Truffle Oil
  • Halibut
    Fava Beans, Watercress, Basil, Vadauvan
  • Goose
    Sweet Potatoes, Brussels Sprouts, Golden Raisins, Port
  • Brisket
    Parsnip, Mushroom, Cauliflower, Chili, Kumquat
  • Ashed Chevre
    Beets, Port
  • Roast Pear
    Spicy Almonds, Cream, Butterscotch