Cordavi

with asian pear vinaigrette and gorgonzola

with goat cheese, candied spiced pecans and mache

with porkbelly and bacon froth

with sauteme jelly on blackberry fluid gel

with caviar creme fraiche

with wild mushrooms and edamame

with melted leeks and american caviar

with french toast, sauteme sorbet and blackberry gastrique

with jalapeno gelee

with braised leeks and french horn mushrooms

with ratatouille and cranberry bean puree

with roasted cauliflower and whole grain clam emulsion

with sweetbreads and broccoli

with sweet potato and brussel sprout ragout

with apple turnip puree and pork jus

with tomato confit, fole gras and honshemenji mushrooms

with cassoulet of mixed beans and braised lamb

with loaded baked potato blanket and sauce bordelaise

selection of artisan cheeses and pairings, with house made brioche

chocolate mousse and caramelized peanuts with nougat ice cream

with blueberry and sweet yogurt

glazed apples, with shortbread crust, candied walnuts and caramel ice cream

white chocolate and strawberry semifreddo with strawberry salsa