Chef | Ryan Jaronik
Communion:
Oven Roasted Tomato, Polenta Cracker, Lemon Jam
Wine Pairing: IO Albino Armani. Müller
Thurgau 2005
Water:
Roasted Shrimp Salad, Seaweed Puree, Soy Reduction
Scallop Tiradito, Braised Fennel, Orange, Olive Oil
Earth:
Pumpkin and Goat Cheese Croquette, Fall Spiced Cream
Wild Mushroom Strudel, Balsamic, Bleu Cheese
Braised Oxtail, Celery Root Tartlet
Wine Pairing: Terre del Barolo. Barbera
d’Alba 2005
Mountain:
Curried Lamb, Beluga Lentils, Mint
Roasted Rabbit, Sage Potatoes, Saffron Emulsion
Wine Pairing: Poggio
l’Aiole. Canaiolo 2003
Heaven:
Seared Duck, Cayenne Carrot, Cabbage, Cherry Soy
Grilled Pork Loin, Fried Mac’n’Cheese, Rosemary
Applesauce
Space:
Tang Coconut Parfait, Blueberry Mousse, Coconut
Dust
Sake Pairing: Nigori Sake
Finale:
Puffed Rice Pudding
A Vegetarian
Menu will be offered on Sunday, October
21 and Thursday, October 25.
|
