Picholine

Amuse Trio: Walnut truffle with black trumpet puree, lobster arancini with brown butter aioli, pumpkin panna cotta with apple gelee and pumpkin seeds

Tempura fried manchego with tomato powder

Proscuitto and pistachio lollipops 

Brioche crusted poached quail egg with caviar 

Raclette mousse with shaved white truffles 

Peekytoe crab salad with avocado, grapefruit, and campari air

Bay scallop ceviche with soy, jalapeno, kimchi sauce, and sesame powder

Beet and goat cheese jelly roll with heirloom beet textures and walnut fondant 

Sea urchin panna cotta with chilled ocean consomme and caviar 

Raclette mousse with black trumpet "soil", braised beef tongue and new potatoes

Sauteed foie gras with flavors and textures of smores 

Celeriac-apple agnolotti with porcini marmalade, celery tempura and shaved white truffles

Butter poached lobster with potato mousseline, cepes, garlic chips and lobster jus

Brioche crusted turbot with oyster fondue, lettuce, and salsify 

The shot

6 cheese plate

Peanut butter ganache with concord grape cloud

Chocolate sphere with red currant sorbet, coco nibs, and red currant coulis

Passion fruit cannoli with coconut tapioca and exotic fruit soup

Apple pain perdu with brown butter ice cream, green apple cloud, caramel sauce and caramelized apple

Petit fours

Macarons