Pumpkin pavé with roasted matsutake mushrooms
Appetizer
Wrapped Penn Cove oyster on chive sabayon
With salmon caviar
Seafood
Semi-cured wild salmon with caraway and citrus
Appetizer
Foie Gras Mouseline with Madeira gelée and caramelized
turnips
Poultry
Clove dusted duck breast with yam, ginger and pork belly
Intermezzo
Carrot sorbet with candied ginger
Entrée
Juniper crusted venison with parsnip custard and bitter
chocolate sauce
Cheese
Delice de Bourgogne with green apple terrine and candied
fennel slaw
Dessert
Frozen vanilla-mango mousse w
With basil and coconut sorbet
Autumn | Winter | Spring | Summe
