Tasting Menu
6:00pm-9:00pm
Tasting Menu
Course One
Columbia River Wild King Salmon
Cured with Earl Grey, Ikura, Cucumber, and a Fifth Bend Oyster Emulsion
Course Two
Hudson Valley Foie Gras
Pan-seared with Sunchokes, Pink Lady Apples, and a Fennel Pollen Waffle
Course Three
Dayboat Scallop
Pan Roasted with Cauliflower, Baerii Caviar, and Smoked Butter
Course Four
Prime Beef Tenderloin*
Grilled over Charcoal with Pommes Paillison, Variations of Broccoli, Sauce Bordelaise, and Brown Butter Béarnaise
Course Five
Grey Barn Cheeses*
Served with Local Honey, Seasonal Chutney and Cranberry Toast
Course Six
Madagascar Vanilla Bean
Flan with Black Mission Figs, Cardamom Meringues and Marcona Almonds
Course Seven
Gianduja
Petit Gateaux with Candied Hazelnuts, and Espresso Cremeux
*Consuming raw or undercooked meats
