Tasting Menu - Spring 2013

Sample - Chef Johnny Tesare

chef's tasting menu
AMUSE
Amuse Bouche
FIRST
SMOKED EEL HEADCHEESE, horseradish crème & “Sally’s” trout roe
SECOND
DIVER SCALLOP, sofrito crust, melted leeks & leek broth
THIRD
LOBSTER, UNI BUTTER & cannolicchi pasta
FOURTH
Roasted MONKFISH, turnips, carrots, long bean, Asian mushrooms & lobster miso dashi
FIFTH
ARCTIC CHAR, peas, fava bean, hen of the woods mushrooms & pea shoots
SIXTH
Yellowtail & Kobe Beef “SURF & TURF” scallion kimchee braised cabbage
& browned butter
DESSERT
Madagascar chocolate ganache, peanut mousse & salted caramel ice cream

Chef’s Tasting Menus are Per Table Only