Strolling summer dinner

menu

Smoked scallop

Gently poached in court bouillon, root vegetable matignon, lemon aioli, endive, fines herbs

Artichoke & fennel soup a la bordelaise

Enriched with prosciutto, cream and white wine, croutons pain d’epice, lemon

Chilled lobster salad

Mango coulis, radicchio, hearts of palm, shallot vinaigrette

Monterey Bay red abalone tagliatelle

Parmesan cream, black trumpet mushrooms

Roasted huckleberry quail salad

Frisee, mushrooms a la greque, guanciale lardons, huckleberry vinaigrette

Roasted Berkshire pork chop

Potato puree, chanterelles, whole grain mustard jus, shaved Italian summer truffle

Assortment of petites tartes

La tur, soft ripened 3 milks cheese, pear “membrillo”, apple chips, walnut

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