chef’s tasting menu | 8 october 2008

“OYSTERS AND PEARLS”

“Sabayon” of Pearl Tapioca with Island Creek Oysters
and White Sturgeon Caviar

SALAD OF COMPRESSED BELGIAN ENDIVE

Cauliflower, Marcona Almonds, Cutting Celery
and Burgundy Truffle Coulis
MOULARD DUCK “FOIE GRAS AU TORCHON”
Hosui Pear Relish, Tokyo Turnips, Mizuna
and Spiced Bread Purée
( 30.00 supplement )

COLUMBIA RIVER STURGEON “CONFIT À LA MINUTE”

Vine-Ripe Tomato Compote, Roasted Romaine Lettuce
and Caper Emulsion
“CUISSES DE GRENOUILLES CROQUANTES À L’AIGRE-DOUX”
Meyer Lemon, Fennel, Tomato Raisins, Niçoise Olives
and Parsley Shoots

“BEETS AND LEEKS”

Maine Lobster Tail “Pochée au Beurre Doux”
with King Richard Leeks, “Pommes Maxim’s” and Red Beet Essence

“AIGUILLETTE” OF LIBERTY FARM PEKIN DUCK

Salsify, Pomegranate and Watercress
“ÉPAULE DE LAPIN FARCIE AUX RIS DE VEAU”
Butternut Squash Purée, Granny Smith Apples,
Brussels Sprouts and Blis Maple Syrup Sauce

SNAKE RIVER FARMS “CALOTTE DE BŒUF GRILLÉE”

Chanterelle Mushrooms, Swiss Chard Ribs, Glazed Pearl Onions
and “Sauce Dijonnaise”

ANDANTE DAIRY “CADENCE”

Artichokes, Filet Beans, Ibérico Ham,
Frisée and Caraway Vinaigrette

DIANE ST. CLAIR BUTTERMILK SHERBET

“Pain Perdu” and Huckleberries

SESAME SEED AND CHOCOLATE “GÂTEAU”

Tahini Ganache, Domori Sambriano Chocolate Crème
and Shiso Sorbet
“GÉNOISE DE PIGNONS DE PIN GRILLÉS”
Jacobsen’s Farm Figs, Mascarpone-Pine Nut Ice Cream
and 100-Year-Aged Balsamic Vinegar

“MIGNARDISES”

PRIX FIXE 240.00 | SERVICE INCLUDED

6640 WASHINGTON STREET, YOUNTVILLE CA 94599 707.944.2380

 tasting of vegetables | 8 october 2008

COMPRESSED TRANSPARENT APPLES

Cauliflower, Red Radish and Mint “Aigre-Doux”

K & J ORCHARD CHESTNUT TERRINE

Navel Orange Relish, Shaved Chestnuts, Toasted Brioche,
Cutting Celery and Black Truffle Coulis

ROASTED BELGIAN ENDIVE

Cashews, Gros Michel Bananas, Cilantro
and Black Tea-Curry Gastrique

YUKON GOLD POTATO “MILLE-FEUILLE”

King Trumpet Mushrooms, Sugar Snap Peas, Red Ribbon Sorrel
and Béarnaise Mousseline
MATSUTAKE MUSHROOM BOUILLON
Green Yuzu-Infused Tapioca, Bonito
and Charred Scallions

CHICKPEA “CROQUETTE”
Sweet Peppers, English Cucumbers, Sesame Seed Yogurt
and Eggplant Confit

BUTTERNUT SQUASH “TORTELLINI”

Pomegranate Kernels, Butternut Squash Confit
and Brown Butter Emulsion
“CASSOULET”
Fall Pole Beans, “Petit Salé d’Agneau,” Croûtons, Tomato Raisins,
Garlic Chips and Whole Grain Mustard Sauce

“BLEU DU BOCAGE”
Flowering Quince Relish, Watercress
and Toasted Walnut Purée
HIDDEN SPRINGS “OCOOCH MOUNTAIN”
Fennel Bulb, Pine Nuts, Niçoise Olives
and Arugula

CANTALOUPE SORBET
Chilled Watermelon Soup, “Huile de Piment d’Espelette”
and Persian Lime Salt

“BOÎTE AU CHOCOLAT”
Peanut Butter Mousse, Concord Grape Sorbet
and Candied Peanuts
SWEET RICE “BEIGNETS”
Asian Pear-Wasabi Sorbet, Caramelized Ginger,
Medjool Date and Pear “Sabayon”

“MIGNARDISES”

PRIX FIXE 240.00 | SERVICE INCLUDED

6640 WASHINGTON STREET, YOUNTVILLE CA 94599 707.944.2380