Salsify and truffle with chive blossoms
Fish
Slow-roasted Taku river salmon With Penn Cove mussels
and leeks
Appetizer
Foie gras mousseline with Muscat gelée
And orange-fennel salad
Entrée
Ansderson Ranch lamb loin
With asparagus and artichokes
Cheese
Pierre Robert and Forme d'Ambert
With twelve year old balsamic and strawberries
Dessert
Buttermilk panna cotta
With roasted rhubarb and rhubarb sorbet
Autumn | Winter | Spring | Summer
