hors d’oeuvres & libations
main lobster salad
stony hill winery white reisling 2010, spring mountain, napa valley
spit-roasted california duck and porchetta with romano beans, shell beans, grilled peppers & potatoes
tablas creek vineyard “patelin de tablas” rhone blend 2010, paso robles
summer fruit pies with vanilla ice cream
louis bouillot cremant de bougogne rosé “perle d’aurore”
beverages
french 75
champagne, vodka, lemon sorbet, lemon juice, simple syrup
hors d’oeuvres
truffled beef with wild mushroom
truffle oil, sherry, champagne vinegar, herbs, brioche
seared citrus prawn
preserved lemon relish, citrus aoili, fleur de sel
contramar style albacore tostada
albacore, fried shallot, chipotle mayo, avocado
croques mesdames
gruyere, sel de gueranda, dijon
fried pork belly
peach jam, pickled fresno chile, fried brussels sprout leaves
cornmeal-crusted arancini
cashew cream liquid center, smoked red pepper coulis
for the carnivores
beef short ribs braised in guiness
potato-gruyere gratin
sauteéd seasonal vegetables
herb-roasted fulton valley farms breast of chicken
salad of kumquats & fried baby artichokes with spring herb oil
for the vegetarians
pave d’aubergine confit
grilled eggplant, tomato & moroccan harissa stack
cauliflower, quinoa, pine nut cheese
for everyone
acme pan epi & sweet butter
amuse-bouche
atlantic malpeque with yuzu mignonette
pacific kumamoto with yuzu granita
chilled ketel one citroen
hors d’oeuvres
tower of dungeness crab with fresh corn & lime
warm white corn flan, dungeness crab & beurre monté
organic arugula & watercress greens
poissons et viandes
creekstone angus braised short rib
whipped yukon gold potatoes, fall vegetable mirepoix
pan-roasted wild charbonnier
dessert
croquembouche french wedding cake
mini warm apple crisps with ice cream
french macarons
earl grey creme brulee
raspberry financiers