CHEF'S TABLE AUG. 18, 2012
Sashimi of Pacific Hamachi
“Green Goddess,” Ruby Red Grapefruit, Yuzu Caviar, Taro Chips
Homemade Chive Fettuccini
Golden Chanterelles, Sugar Snap and English Pea, Smoked Bacon, Sherry Sauce
Heirloom Tomato Salad
Persian Cucumbers, Shaved Red Onions, Honey-Red Wine Dressing, Burrata Cheese, Basil Pesto, Tomato Sorbet
White Corn Soup
Dungeness Crab Soufflé, Popcorn Shoots, Arugula Oil
California King Salmon
Summer Squash Tagliatelle and Crisp Blossoms, Baby Fennel, Heirloom Tomato Coulis
Confit of Duck “Hash”
Slow Cooked Egg, Nueske’s Smoked Bacon, Daylight Farms Tuscan Kale, Roasted Sweet Cherry Tomatoes
Brandt Beef Prime New York
Macaroni and Goat Cheese Gratin, Swiss Chard and Pine Nut Fondue, Shallot Confit, Port Wine Sauce
Sparkling Lemonade
Strawberry-Lime Sorbet
Chocolate
Chocolate French Macaroon, Fresh Raspberries, Cocoa Gelee, Raspberry Sorbet
