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- 1. D I NN E R M E N U | 0 6 /1 1 /2 0 1 1 Course One Crudo of Sea Bass Pickled Garlic, Capers, Thai Basil, Tangerine Juice, Extra Virgin Olive Oil 2006 Rene Mure, Riesling, Alsace Course Two Sweet Pea Soup Lump Crab, Poached in Moulard Fat, Mangalista Bacon, Carrot Foam 2003 Henri Bourgeois, Pouilly-Fume Course Three Seared Ivory Salmon Grilled Silver Queen, Pancetta, Micro Roquette Salad, Brown Goat Butter, 50yr Old Sherry Vinegar 2005 Le Chenes, Macon Charnay Course Four Sous Vide Kobe Beef Tenderloin No.7 Marble-Grade, Celeriac Puree, Butter- Poached Brussels Sprouts, Bulls Blood Beets, Black Truffle Essence, Syrah Caramel 1988 Chateau Damase, Bordeaux Superieur Course Five Stan's Dessert Du Jour Crawford Pressley, Chef
- 2. T A ST I N G M E N U | O C T O B E R 1, 2 0 1 0 Course One Seared Tilapia Chilled Mango and Pineapple Salsa, Brown Goat Butter, Mustard Sprouts Course Two Moulard Duck Carpaccio Parmigiano Reggiano, Pickled Garlic, Arugula Oil, Tangerine Gastrique, 30 Year Old Balsamic Vinegar Course Three Venison Saddle au Zach Fig, Port Reduction, Morels Course Four Sous Vide Beef Short Ribs Pumpkin, Apple Puree, Haricot Vert, Braising Jus Monte au Foie Gras Course Five Seared Foie Gras Apple Tart Amelia, Spiced Pecans, Spiced Lamb Jus
- 3. D I NN E R M E N U | 0 2 /1 0 /2 0 1 0 Course One Grilled Asparagus Soup Jumbo Lump Crab, 30 Year Old Balsamic Course Two Seared Black Bass Haricot Vert, Lobster Butter, Meyer Lemon Aire Course Three Sous Vide Ballottine of Guinea Fowl Frisée Salad, 50 yr Old Sherry and Walnut Vinaigrette, Hickory Consume, Verjus Mustarda Course Four Beef Short Rib “Cannelloni” Shredded Root Vegetables, Egg Pasta, Natural Jus Course Five Roasted Moulard Duck Breast Duo of Purees: Sweet Potato and Parsnip, Huckleberry Gastrique, Sauce Périgourd Course Six “Chocolate and Pistachios” Soufflé au Chocolaté, Crème Brûlée au Pistache Crawford Pressley, Chef
- 4. K O BE T A S T I N G | O C T O B E R 1 5, 2 0 1 0 Course One Roasted Pumpkin Soup Kobe Steak Chiffonnade, Applewood Bacon, Thai Basil Pistou Course Two Kobe Gyuunotataki Mandarin Orange Caramel, Unagi Sauce, Arugula Salad, Mustard Oil Vinaigrette Course Three “Steak and Eggs” Kobe Strip, French-Scrambled Eggs with Shaved Black Summer Truffles, Persillade Course Four Grilled Kobe Strip Pommes Dauphinois, Courgette Ribbons, Red Wine Gastrique, Soy Caramel Course Five Chocolate Royale au Kobe Kobe Brule, Fleur de Sel Crawford Pressley, Chef
- 5. D I NN E R M E N U | 0 9 /2 2 /2 0 1 0 Course One Sweet Pea Soup Crab Gribiche, Carrot Foam Course Two Seared Sea Bass Enoki Teriyaki, Mandarin Beurre Blanc Course Three Sous Vide Berkshire Pork Belly Hickory Consume, Verjus Mustarda, Pickled Black Cherries Course Four Carpaccio of Moulard Duck Garlic Confit, Arugula Oil, Poached Quail Egg, Shaved Burgundy Black Truffles Course Five Roasted Beet Salad Goat Cheese Foam, Beet Jus Gastrique, 30yr Old Balsamic Course Six Lamb and Comte Lasagna Saffron and Smoked Tomato Crème Course Seven Pistachio Soufflé Chocolate Crème Anglaise