amuse bouches:
leek potato soup with leek oil
fingerling potato skin with white truffle foam and chopped chive
shaved steelhead citrus creme cheese
braised lamb shoulder with rosemary biscuit on lamb jus
homemade mozzarella salad with capers, golden raisins and toasted almonds
house cured turkey jerky on a mandarin orange with wasabi creme fraiche
curried balsamic braised baby octopus with salsify and balsamic froth
pear shot with caviar of passionfruit, watercress & something i forgot; rim crusted with proscuitto powder; proscuitto crisp
fingerling potato puffs with honey mustard, spicy catsup, bbq and salsa verde (like a hollow french fry)
1st course - cold appetizer
foie gras quartet: dipping dots, out of this world mousse; flan; powder
foie gras terrine with black truffle throughout; shaved celery and raw shaved black truffle
2nd course - hot appetizer
Pork belly
Bacon wrapped shad roe
intermezzo - house made jerky with horseradish creme fraiche and raw horseradish
3rd course - fish course
kampachi - tapioca pineappe
scallop
intermezzo - sopresetta date relish chip
sorbet:
kiwi
white peach sorbet
4th course - meat course
lamb
ribeye au poivre
intermezzo - almond scented merangue on white chocolate with pop rocks
5th course - cheese course
keen's traditional unpasteurized cheddar, stilton, cabecou
mitiblue, humboldt fog goat's cheese, pierre robert
intermezzos:
popped wild rice krispy treat
blood orange creamsicle with a black cherry float
green apple soda
6th course - desert
risotto
fruit soup
finale - 3 candies
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