Tuna Tartare, Radish, Coriander, Candied Lime
Rapini and Roasted Tomato Salad , Cheddar de Chevre Tournevent,
Pine nuts, Carmelized Shallot dressing
Red Pepper Gnocchi, Mini-zucchini, parmesean tuile
Seared Scallop, Wilted Arugula, Beets and Beet froth
Rare duck magret, cauliflower puree, brussel sprout in duck fat, red wine sauce
Crottin de Chavignol, Guava Paste, Tarragon oil
Tapioca, red and green apple salad, blue ermite , candied walnuts
White chocolate mousse, Financier, pomegranate, mint, and macademia nut salad
