December 31st, 2006
Amuse Bouche
Timbale of Bluefin Tuna Tartare
Soup
Maine Lobster and Butternut Squash Bisque
with bourbon vanilla bean and a butter poached lobster claw
Salad
Arugula, watercrss, parmigiano reggiano, candied pine nuts, grapes
mission fig-balsamic vinaigrette
Appetizer
Western Caribou Carpaccio with Balinese Long Pepper
roasted garlic crostini, white asparagus-artichoke salad, truffle oil
Shells
Kumomoto Oysters with Sevruga Caviar and Champagne granita
brioche points with Normandy butter
Intermezzo
Pomegranate – Vodka Sorbet
Entrees
Grilled Painted Hills Filet Mignon
winter truffles, cipolinni onion confit
golden chanterelle demi-glace , chevrotine potatoes, green garlic
rainbow chard, and roasted candy striped beets
and
Japanese Yellowtail Hamachi Snapper dusted with Fennel Pollen
Thai forbidden rice, baby bok choy
Kaffir lime – coconut beurre monte
Dessert
Artisan Cheeses with assorted grapes and 20 year tawny port |
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Amuse
Muskadine grape granitee in its own skin
black pearl peppers, Japanese hemlock sauce w/ albino rosemary
Soup
Massoor Dahl Sambhar
carmelized shallot, watermelon radish, golden turnips, and curry leaf
Intermezzo
Guanabana foam, prickly pear juice, and rum
Entree
Lamb Kofta Tikka Masala
Heirloom tomato sauce w/ purple potatoes, black beluga lentils, and pomegranete molassas
&
Seared rare Blue fin Tuna encrusted in Sancho peppercorn
South Carolina peach "Demi", red leaf, mache, and purple bell pepper salad,
balsamic marinated trio of Heirloom tomatoes, goat gouda, starfruit, and fresh oyster mushrooms
Dessert
Bhutanese Red Rice and Coconut Cream Pudding
carmelized hazelnuts, dried longans, crystalized ginger, and fresh fruit |
Appetizer
Yin-Yang Duo of Hot Wugari Chas and Cold Mango Fajeto
With Pistachio Dhai Vada and Bhuna Mix
Salad
Schewan Peppercorn crusted Tuna with Passionfruit-Abalone Sauce
Over Arugula, European Greens, Braised tomatoes, carmelized Ginger and
Asian Pear crisps, blood orange supremes, and roasted burdoch root
in a miso-poblano-black vinaigrette
Entree
Fried Tofu Vindaloo Saag
With daikon radish, bamboo shoots, edamame, and mustard greens
Sumac Scented Lamb Kofta with Celariac
Loquat tea infused Basmati Rice
Banana Raita
Dessert
Sapote-Mascarpone Cheese Cake
With a pistachio shortbread crust and Mandarin Oranges
Served with Mandarin Orange Sorbet, fig sauce, and warm guava molassas |
