CHEF DREW’S 2012 SPRING PLATED MENU

 

AMUSE BOUCHE

 

CAVIAR

Smoked Alaskan King Salmon, Potato Blini’s, Crème Fraiche Pearls

 

PACIFIC NORTHWEST OYSTER

Rice Wine Ginger Granita

 

OYSTERS, BACON, and EGGS

Spinach, Lemon, Buerre Blanc

 

BAY SCALLOPS

Dashi, Chive Oil, Pickled Pineapple

 

“UNI” LOCAL SEA URCHIN

Quail Egg, Nori, Sushi

 

VENISON TARTAR

Fennel, Truffle, Smoke Salt

 

WAGYU BEEF TARTARE

Osetra Caviar, Oyster Beignet, Seaweed Tapenade

 

SERVED FAMILY STYLE TO START

 

FOIE GRAS TORCHON

Pickled Cherries

 

“B & B & B PLATE”

Roasted Bone Marrow, Steak Tartar with Béarnaise Ice Cream, Toasted Brioche

 

RAW FIRST COURSE

 

YELLOWFIN TUNA CARPACCIO

Nuac Cham Granita, Crispy Shallots, Toasted Peanuts

 

BIG-EYE TUNA CARPACCIO

Foie Gras Torchon, Chives, Crustini

 

BLUEFIN TUNA TORO, HAMACHI, SCALLOP SASHIMI

Sweet & Sour Tamarind Glazed Sweet Bread Nuggets, Garlic Chips, Wasabi Aioli

 

WILD SALMON & SMOKED WILD SALMON

Green Apple, Jalapeno, Salmon Caviar

 

SEARED SPICY SCALLOP

Dashi, Micro Cilantro, Green Apple Gelee

 

SPOT PRAWN CRUDO

Lime Crema, Avocado Tempura, Pickled Chilies

 

SECOND COURSE

 

GOAT CHEESE TEMPURA

Beet Carpaccio, Balsamic, Micro Greens

 

BURRATA

Peas, Mint, Proscuitto

 

CEASAR

White Anchovy, Parmigiano Reggiano, Creamy Garlic Dressing

 

ASPARAGUS

Crispy Runny Egg, Balsamic Glazed Pancetta, Cambozola Cheese

 

“FRIED GREEN TOMATO”

Balsamic Glazed Pancetta, Dungeness Crab Louie, Micro Herbs

 

THIRD COURSE

 

PHEASANT CONSOMME

Mascarpone Foie Gras Tortellini, Truffle, Parmigiano Reggiano

 

MAINE LOBSTER CAPPUCCINO

Corn, Black Truffle, Chives

 

BILLI BI

Mussels, Saffron, Garlic Crustino

 

BUERRE FONDUE POACHED SPOT PRAWN

Applewood Smoked Bacon Crumble, Nitro Grits, Cauliflower, Micro Thyme

 

OPEN FACE MAINE LOBSTER RAVIOLI

Peas, Ramps, Morels

 

MISO BLACK COD

Daikon, White Soy, Yuzu

 

CAVIAR AND SEA URCHIN

Linguine, Meyer Lemon, Chives

 

ABALONE

Papardelle, Dashi, Seaweed Buerre Blanc

 

GRILLED OCTOPUS

Smoked Paprika Oil, Baby Potatoes, Citrus Saffron Dressing

 

MANO DE LEON SCALLOP and FOIE GRAS

Micro Celery, Green Apple, Pain Perdu

 

SEARED FOIE GRAS

Mango, Aged Balsamic Onion Jam, Micro Arugula

 

SOFT POTATO GOAT CHEESE GNOCCHI

Black Truffles, Chives, Parmigiano Reggiano

 

FOURTH COURSE

 

YELLOWFIN TUNA

Sea Bean Tempura, Chinese Black Bean Sauce, Micro Cilantro

 

ALASKAN WILD KING SALMON

Spot Prawns, Corn, Porcini, Spring Onions

 

CRISPY SKIN SNAPPER

Meyer Lemon, Saffron, Chorizo Vinaigrette

 

HALIBUT

Morels, Fava Beans, Smoked Bacon

 

WHITE SEA BASS

Artichoke Puree, Porcini, Spring Onions

 

CRISPY WILD STRIPED BASS “TAGINE”

Coucous, Preserved Kumquat, Moroccan Vinaigrette

 

BLACK COD & CHIPS

Clams, Applewood Smoked Bacon, Potato Crisps

 

MANO DE LEON SCALLOPS

Cauliflower, Smoked Ham Hock, Morels

 

“BUERRE FONDUE POACHED MAINE LOBSTER AND GRITS”

Applewood Smoked Bacon Crumble, Cauliflower, Buerre Blanc

 

 BOUILLABAISSE

Spiny Lobster, Scallops, Calamari, Clams, Mussels, Saffron Rouille, Tomato, Fennel, Citrus Gremolata

 

FIFTH COURSE

 

“CHICKEN POT PIE”

Morels, Peas, Spring Onions

 

ORGANIC CHICKEN TWO WAYS

Pan Roasted Breast, Thigh “Coq au Vin”, Cauliflower Florets, Parmigiano Broth, Truffle Sauce

 

PHEASANT

Heirloom Baby Carrots, Baby Leeks, Celery Root Puree, Foie Gras Gravy

 

CRISPY QUAIL

White Cheddar Grits, Applewood Smoked Bacon, Spinach

 

LOCAL ORGANIC RABBIT

Pan Roasted Loin, Buttermilk Fried Leg, Balsamic Glazed Pancetta, Black Trumpet Mushrooms, Mustard Greens

 

SIXTH COURSE

 

SUCKLING PIG

Served Family Style

 

 “PORCHETTA”

Parmigiano White Polenta, Bitter Greens, Aged Balsamic

 

BERKSHIRE PORK BELLY

Braised Red Cabbage, Dried Cherries, Port Reduction

 

GRIMAUD DUCK BREAST

Seared Foie Gras, Foraged Mushrooms, Truffle Jus, Thai Essence

 

SQUAB

A la Blood Orange, Salsify, Tamarind Jus

 

SEVENTH COURSE

 

PRIME ALL NATURAL BEEF RIBEYE

Foraged Mushrooms, Potatoes Gratin, Sauce Bordelaise, Popovers

 

FILET OF PRIME ALL NATURAL BEEF “AU POIVRE”

Roasted Bone Marrow, Crispy Layered Potatoes, Cognac Demi Glace

 

72 HR PRIME ALL NATURAL SHORT RIB

Baby Root Vegetables, Crème Fraiche Whipped Potato Puree, Cabernet Glaze

 

KOBE BEEF RIBEYE

Creamed Morels, Gruyere Potatoes Aligot, Madiera, Toast

 

DUO OF KOBE BEEF

Striploin, Short Ribs, White Polenta, Baby Brussels, Black Truffle, Cabernet Glaze, Horseradish Gremolata

 

“OSSO BUCCO” VEAL SHANK

Foie Gras Stuffed Morels, Garden Baby Root Vegetables, Braising Jus

 

RACK of PURE LAMB

Asparagus, Goat Cheese Potato Puree, Morels, Rosemary Jus

 

LEG of PURE LAMB

Porcini, Asparagus, Salsa Verde

 

ZATAR RUBBED GOAT

Chickpeas, Spring Onions, Chimichurri

 

SADDLE of VENISON

Parsnip Puree, Pistachio, Ancho Chile, Chocolate Bordelaise

 

CHEESE COURSE

 

FARM FRESH CHEESE TRIO

Market Selection served with seasonal accompaniments

 

DESSERT

 

VARIATION of CHOCOLATE and MINT

Chocolate Gelato, Aerated Chocolate, Mint White Chocolate Granache

 

CHOCOLATE FONDANT

Vanilla Gelato, Chocolate Lava, Bing Cherry

 

MILK CHOCOLATE POT DE CREME

Caramel Foam, Maple Syrup, Maldon Sea Salt

 

WHITE CHOCOLATE GOAT CHEESE CAKE

Blood Orange Sorbet, Dark Chocolate Rocks

 

MENAGE au TOIS NITRO LOLI POPS

Chocolate Mango, Chocolate Strawberry , Chocolate Mint

 

BRIOCHE PUDDING

Banana, Raison, Vanilla Ice Cream

 

STRAWBERRY SHORT CAKE

Strawberry Sorbet, Buttermilk Biscuit, Vanilla Crème Fraiche

 

CRÈME BRULEE

Meyer Lemon, Lavender, Berries