The document summarizes the summer menu for 360 Grille in 2009. It includes 5 courses with locally sourced ingredients. The first course features heirloom tomatoes and cheeses. Other appetizers include oysters and tuna. Entrees include quail, fish, lamb, and duck dishes. Desserts include pear tatin, tres leches cake, and chocolate trio.

1. 360 Grille Summer Menu 20091st Course100 Mile Heirlooms and Farmers CheeseChefs personal selection of local organic heirloom tomatoes paired with artisan cheesesCold Water OystersWith gratin of coconut porridge and raspberry ponzuTombo towerHawiian Tuna aligned by a citrus rice cake,a salad of japanese cucumber and a sesame tuilleKobe Carpaccio Thinly sliced filet of kobe accompanied by an espresso froth2nd CourseAvocado BisquePoured over a red chili and smoked trout tapenade, garnished with apple cider vinegar foamLadleChef’s daily soup3rd CourseQuail CobbAvocado and pancetta stuffed quail on a bed of local red leaf romaine, gorganzola dressing, presented with a golden beet eggJack O lantern farms SaladA staple of the 360 GrilleSunomono 360Chefs Rendition of the traditional Japanese daikon and cucumber salad4th CourseThe REELJaponaise Crusted Daily Catch with smoked orange sesame bar-b-que , black trumpet mushrooms, and a vegetable tempura roll2 ElementsKobe Filet Served along side langosteen and asian pear ravioli with rainbow baby carrotsPistachio and Sour Cherry Crusted Rack Of LambFrangelico cream sauce, summer greens, and aged cheese risottoKobeyePurple manchego daupninoise potatoes and juniper berry demi glaceDuck TrilogyBuffalo duck confit, blackened breast , and duck chorizo dirty risottoHummus Encrusted KakuOver a basmati salad with a caperberry and artichoke ragout5th CourseAnjou Pear tatin with warm coconut geleeTres leches with rompope gelatoChocolate trioMirin Soaked Black Plum Rice Pudding