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October 29 2006 Les Amuse Bouches:Torchon of Foie Gras with Kumquat Marmalade on Brioche Toast Seared Wellfleet Bay Scallops with Minted Pea Puree Eggplant Caviar on Cumin Crisps J Wine Company, Sparkling Brut Rose, Sonoma NV
Roasted Beet and Endive Salad Vermont Chevre and Pistachio Vinaigrette (2004)
Butternut Squash, Apple & Rutabaga Soup Finished with Cream and house-made duck confit (2005) Pascal Jolivet, Pouilly Fume, Loire ‘05
Provincetown Lobster with Orzo and Mascarpone Rich Lobster Cream, Baby Spinach & Parmesan
Tuille (2003) Trevor Jones, Virgin Chardonnay Un-oaked, Australia ‘04
Roasted Black Pearl Organic Salmon Roasted Garlic Essence & Red Wine Braised
Wild Mushrooms (2006) Domaine de Vieux Lazaret, Chateauneuf-du-Pape ‘03
Braised Short Rib of Beef Braised in Aromatic Asian Spices Mousseline Potatoes & Baby Bock Choy (2002) Joseph Carr, Cabernet Sauvignon, Napa ‘03
Apple Upside-down Corn Cakes Gingersnap Ice cream & cider crème anglaise (2006)
Molten Bittersweet Chocolate Cake Raspberry Sorbet & Chocolate Sauce (2000) Mignardises |