Caviar Service

1 ounce. With buckwheat blini

Potato-Leek Soup w/ Crème Fraîche, Salmon-Crab Fritter & Bacon

Risotto w/ Lobster, Rock Shrimp, Shimeji Mushrooms, & Butternut Squash

Dungeness Crab Salad w/ Quinoa, Fennel, Mint, Grapefruit & Yuzu Rémoulade

Salad of Baby Beets, Duck Prosciutto, Goat Cheese "Truffles" & Hazelnut Vinaigrette

Lobster Salad w/ Avocado, Citrus, Shaved Fennel, Baby Artichokes & Mustard-Tarragon Vinaigrette

Asparagus Salad w/ Quail Eggs, Speck, Parmigiano-Reggiano & Red Onion-Caper Vinaigrette

Crispy Farm Egg w/ White Polenta, Royal Trumpet Mushrooms, Frisée & Pancetta

Seared Ahi Tuna w/ Avocado, Nori, Enoki Mushrooms & Lemon Soy Dressing

Glazed Oysters w/ Osetra Caviar, Salsify & Lettuce Cream

Savory Tart w/ Butternut Squash, Cipollini Onions, Sage & Goat Cheese Mousse

Horseradish Crusted Salmon Medallion w/ Dilled Cucumbers & Mustard Sauce

Striped Bass w/ Speck, Gnocchi, Butternut Squash, Crimini Mushrooms, Capers & Sage

Seared Sea Scallops w/ Butternut Squash Purée, Shimeji Mushrooms, Apples, Caramelized Cauliflower &

Coconut Thai Curry w/ Lemongrass, Calamari, Lobster, Scallops, Scallions & Shiitake Mushrooms

Roast Maine Lobster w/ Potato Purée, Black Trumpet Mushrooms, Edamame & Tarragon

Herb Crusted Tuna w/ Citrus Braised Endive, Sunchoke Purée & Anchovy Essence

Branzini w/ Fennel Purée, Niçoise Olives, & Saffron-Orange Emulsion

Guinea Hen Breast w/ Spaghetti Squash, Bacon & Apple Sausage & Tamarind Glaze

Seared Filet of Beef w/ Bacon-Potato "Risotto", Cassis-Shallot Marmalade & Stilton Butter

Herb Crusted Lamb Loin w/ Cannellini Beans, Braised Lamb Shoulder, Barley & Cumin Mint Yogurt

Quail Stuffed w/ Foie Gras, Mushrooms, Quinoa, Savoy Cabbage, Cipollini-Pecan Chutney & a Bread Dump

Juniper Crusted Bison w/ Braised Red Cabbage, Cipollini Onions, Chestnut Spaetzle, Tangerines & Cran

Roasted Pork Belly & Tenderloin w/ Brussels Sprouts, Apples, Parsnip Purée & Maple-Cider Reduction

Moroccan Spiced Squab w/ Raisins, Almonds, Chermoula & Orange-Cumin Carrots

Lemon Pepper Duck Breast w/ Duck Hash, Celery-Root Purée & Cardamom Poached Pears

Seasonal Sorbet Sampler w/ Cookies

Trio of Créme Brulée w/ Assorted Cookies

French Macaron Ice Cream Sandwiches w/ Three Sauces

Warm Persimmon Pudding w/ Citrus & Persimmon Ice Cream

Warm Louisiana Butter Cake w/ Apples, Huckleberry Sauce & Vanilla Bean Ice Cream

Créme Frache Cheesecake w/ Caramelized Pecans, Rhubarb & Strawberry Sorbet

Lemon Soufflé Cake w/ Créme Frache Panna Cotta & Raspberry Sorbet

Strawberry Soufflé w/ Strawberry Sauce & Strawberry Sorbet

Rhubarb Tart w/ Raspberries & Pistachio Ice Cream

Baked Chocolate Soufflé w/ Two Sauces

Flambéed Pineapples w/ Mascarpone Filled Crèpes, Graham Cracker-Pecan Streusel & Coconut Sorbet

Crispy Farm Egg With White Polenta, Royal Trumpet Mushrooms, Frisee, And Pancetta

Champagne, lancelot-pinne, blanc de blancs, grand cru, cuvee de la table ronde, France NV

Horseradish Crusted Salmon Madallion With Dilled Cucumbers And Mustard Sauce

Auzells, tomas‏ cusine, costers del segre, Spain 2010

Seared Filet Of Beef With Bacon-Potato "Risotto", Cassis-shallot Marmalade, And Stillon Butter

Chaleauneuf du pape, domaine du pagau, cuvee reservee, southern rhone velley, France 2009

A Selection Of Farmhouse And Artisanal Cheeses

Amarone della‏ valpolicella, tedeschi, vaeneto, Italy 2007

Baked Chocolate Souffle With Two Sauces

Banyuls, m‏ chapoutier, vin doux naturel, languedoc-roussillon, France 2009

Black Sea Osetra

Golden Osetra

With buckwheat blini

Spring Green Garlic Soup

With duck‏ rillette & chive oil

Risotto

With dungeness crab, rock shrimp, shimeji mushrooms & peas

Seared Ahi Tuna

With avocado,‏ nori, enoki mushrooms & lemon soy dressing

Crispy Farm Egg

With white‏ polenta, royal trumpet mushrooms, frisée & pancetta

Treviso & Romaine Salad

With olives, anchovies, banyuls vinaigrette & parmigiano-reggiano

Asparagus Salad

With roasted‏ red pepper, parmigiano-reggiano, pancetta & red onion-caper vinaigrette

Dungeness Crab Salad

With avocado, citrus, shaved fennel & mustard-tarragon vinaigrette

Salad of Pickled Beets

Watercress, goat cheese panna cotta & walnut vinaigrette

Quail Salad

With rosemary potato cake, maitake mushrooms & pomegranate

Glazed Oysters

With osetra caviar, salsify & lettuce cream

Savory Tart

With wild mushroom ragout, cipollini onions & herb ricotta mousse

Branzini

With fennel‏ purée, niçoise olives & saffron-orange emulsion

Horseradish Crusted Salmon Medallion

With dilled cucumbers & mustard sauce

Coconut Thai Curry

With shrimp, calamari, lobster, scallops, scallions & shiitake mushrooms

Coriander

Black pepper‏ & rosemary crusted tuna w/ spinach, piperade & anchovy-garlic essence

Roast Maine Lobster

With potato purée, black trumpet mushrooms, edamame & tarragon

Seared Sea Scallops

With spring onion soubise, melted leeks & king trumpet mushrooms

Pan Seared Bass

With peas, spring onion, artichoke, sorrel & pickled radish

Lemon Pepper Duck Breast

With duck hash, bacon braised endive & rhubarb

Moroccan Spiced Squab

With raisins, almonds, chermoula & orange-cumin carrots

Hazelnut Crusted Pork Tenderloin

With braised‏ cheeks, kale, gigante, fava & cranberry beans

Herb Crusted Loin of Lamb

With israeli couscous, dates, rainbow carrots & green chermoula

Seared Filet of Beef

With yukon potatoes, swiss chard, shallot marmalade & bordelaise butter

Roast Loin of Bison

With king‏ trumpet mushrooms, cipollini onions & wild nettle spätzle

Guinea Hen Breast

With ricotta dumplings, edamame, peas & porcini mushrooms

A Selection of Farmhouse & Artisanal Cheeses Presented Tableside

Seasonal Sorbet Sampler

With cookies

Trio of Crème Brûlée

With assorted‏ cookies

Strawberry Soufflé

With strawberry sauce & strawberry sorbet

Crème Fraîche Cheesecake

With citrus,‏ spiced pecans & blood orange sorbet

Strawberry-Rhubarb Tart

With pistachio frangipane, vanilla custard & strawberry ice cream

Warm Louisiana Butter Cake

With apples, huckleberry sauce & vanilla bean ice cream

Chocolate Praline Parfait

With bourbon sauce & salted caramel ice cream

Beignets

With coffee pot de crème & spiced hot chocolate

French Macaron Ice Cream Sandwiches

With three sauces

Baked Chocolate Soufflé

With two sauces

Flambéed Pineapple

With mascarpone filled crepes, graham cracker-pecan streusel & coconut sorbet

Crispy, Fam Rgg

With white polenta, royal trumpet mushrooms, friesee & pancetta

Horseradish Crusted Salmon Modallion

With dilled‏ cucumbers & mustard sauce

Seared Filet or Beef

With yukon potatoes, swiss, chard, shallot marmalade & bordelaise butter

A Selection of Farmhouse & Artisanal Cheese

Chocolate Praline Parfrait

With bourbon‏ sauce & salted caramel ice cream

Vermont Shepard

Sheep/ anywhere from 4 to 6 months old - raw milk - one of the best cheeses coming out of vermont (putney, vermont)- modeled after a French pyreenes style sheep mountain cheese due to the five months of study cindy & david majors undertook to perfect this sweet, nutty creation.

Great Hill Blue

Cow/ usually‏ 10 months old - raw milk - non-homogenized - a fabulously creamy, rich, slightly piquant blue from marion, mass.

Maroilles

Cow/between 2 to 4 months on our cart - usually raw milk- one of the oldest cheeses coming out of france from the calais region -a full flavored, washed rind cheese born at the hands of monk in the northern town of maroilles.

Montgomery's Cheddar

Cow/ between‏ 1 1/2 to 2 years old - raw - "one of only a handful of cheddar producers left in britain who make raw milk farmhouse cheddar in the traditional way. " Clothbound, so a little crumbly in texture w/ supreme nuttiness & a lasting, rich cheddar flavor on the palate.

Humboldt Fog

Goat/ pasteurized-‏ usually between 1 & 2 months-snow white interior w/ a distinctive layer of ash running through the middle of the cheese - from mckinleyville, california (humboldt county).an award winning cheese that inspires even non-goat cheese lovers to taste & enjoy!

Roaring 40's

Cow/ blue cheese/ pasteurized - wax sealed to preserve the moisture content & to also limit the development of the blueing. This most popular cheese begins on the island of tasmania (australia) where the diverse plant life offers up flavor unlike anything else in the world. It's name is derived from the 40th parallel that relies upon a wind pattern strong enough to give sailing ships a boost, but not so hard that shipwrecks result (a common occurrence over the past two hundred years, though infrequent today).

Pecorino Sardo

Sheep (only‏ Sardinian sheep milk coming from the island of sardinia off the coast of Italy)/ raw milk/ anywhere between 4 & 12 months by the time it arrives here in the us, usually - the wild selection of wild flowers, grasses, herbs & flora sweeten the milk w/ a very distinctive island flavor - made in the style of centuries - old tradition, it opens a gateway to a much simpler, much more personal approach to cheesemaking, which in turn complements the incredible flavor this hard cheese offers.

Brillat Savarin

Cow/ pasteurized for us consumption/ from normandy, france- usually not more than 2 to 3 weeks old - this "ice cream cheese" is made by adding hot cream straight into the curd in order to raise the fat content to a whopping 78% (75% being the minimum requirement for a triple creme)!! Named after the famed author of the' physiology of taste', it is a favorite of all decadent food lovers.

Durrus

Cow/ washed rind / raw milk/ from west cork, Ireland - this incredibly flavorful cheese surrounds the palate w/ stronger flavors inherent to the washed rind characteristic, but w/ an unusual sweetnes & saltiness all at the same time. a remarkable offering from jeffa gill, the cheesemaker, whose background in fashion gives her "well rounded" cheese a little more character than one might expect. though less pungent when young, after two months the developed flavor is more demanding of big red wine.

Affidelice

cow/ washed rind/ raw milk from burgundy, france - berthaut, a name synonymous w/ France's famouse poisses, also makes this wonderful cheese w/ all of the same traits as epoisses, but w/ a chablis wine wash in the finish. this distinction gives a slightly sweet, more gentle punch to the finish that delights all "stinky" cheese lovers.

Morbier

Cow/ raw milk/ between one & two months old, usually - full of flavor & great stories to entertain us - from the morning & evening milk being separated by the notorious layer of ash in the center to the possibility of excess curd being saved from waste in the making of comte by turning it into morbier. An often requested cheese by name, morbier will alway have a home on the cheese cart.

Herbiette

goat/ raw/ from nantes, france originally, but is then aged by an incredible affineur named jean D'alos in the bordeaux region for about three months. this semi-soft creation is given a wondrous coat of herbs, much like brin d'amour from corsica - but w/ a different coat...the herbs include: thyme, savory, juniper, coriander, fennel & cayenne. delicious!

Garrotxa

Goat/ pasteurized/‏ from catalonia, Spain. this semi-hard cheese is full of herbacious flavors (resulting from the direct impact of the wild herbs many of the goats feed on ) paired w/ a delicate creaminess that delights the palate. though usually not more than 6 months old at most, this drier style cheese has more depth of character than one might expect. a "must try".

Mimolette

cow/ raw/ ours is usually aged in the vicinity of two years. mimolette is a visual wonder w/ it's cantaloupe appearance both in shape & interior color. it was created when king louis xiv banned the import of edamin the 17th century (edam is from holland). louis felt that the french could do anything better than anyone else, even if it required forcing them to mimic a then French favorite. it worked. the texture is unlike anything else- hard, waxy, smoky, bacon-like sometimes w/ a hint of sweetness. the color is derived from a natural dye derived from a cousin to the annatto plant. mmmm.

Pleasant Ridge Gruyere

cow/ raw/ the reserve is aged just about one year - coming from milk that has been provided from cows living in a rotating pasture routine - great life! always fresh grass - always milk from the spring & summer milkings (the best milk) - & a dedicated caretaker. super creamy, layers of long lasting flavor, & a natural honey-comb color helped convince the panel members of the American cheese society to name this the best of show for 2001.