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apple-champagne vinaigrette.
potato mousseline and jus de veau.
roasted peach-thyme pound cake, almonds and riesling peach coulis.
green asparagus and sauce hollandaise.
pisto, mint aoili and tempura zucchini flower.
confit of onion and tomato, mushroom duxelles.
curried cous cous, artichokes, zucchini sofrito, piquillo pepper and sauteed onions.
white and green asparagus, goat milk cream sauce.
symphony of vegetables and tomato coulis.
roasted zucchini, crispy artichoke, tomato confit and piquillo pepper vinaigrette.
creamy morels.
court-bouillon sauce and fresh herbs.
rosemary potato and au jus.
risotto chocolate chip pudding, coconut macaroon, banana-passion fruit caramel sorbet.
milk chocolate and raspberry fudge ice cream, fresh raspberries.
macerated apricots, sabayon and apricot sorbet.
peanut butter ice cream, malt espuma.
black raspberry melville syrah soup, buttermilk panna cotta, triple strawberry ice cream.
roasted pineapple, lime mousse, macadamia brittle sherbet.
($14 supplement).
caramelized carrots and maine bay shrimp.
garnished with osetra caviar, sauce vermouth.
sauteed artichokes and pinenuts.
pineapple and port reduction.
roasted zucchini, crispy artichoke, tomato confit and piquillo pepper vinaigrette.
creamy morels.
sauce americaine and satisfy ($40 supplement).
court-bouillon sauce and fresh herbs.
rosemary potato and au jus.
wild rice risotto.
caramelized green apple and zinfandel sauce.