THE SEASONS

January 16, 2019

FIRST COURSE

Borscht Soup (Fall) Chef Jean

Beetroot Foam, Baby Potatoes; Sour Cream, Crispy Pumpernickel

Giunté:Malbee Nouveau 2018, Argentino

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SECOND COURSE

Seared Scallops (Spring) ~ Chef Taz

Parsley Foam, Edible Fiawers, Compressed Pineapple, Carrot and Peach

Puree, topped with Deep Fried Duck Skins, Lemon Oil, Morel Dust

‘Bed-Vyne Luis Pato Boga Bruto Rose, Portugal

THIRD COURSE

‘Chicken Ballontine (Summer) - Chef Jean

Morrocan Spiced Chicken Leg stuffed with mushroom Duxeile, Basil and Potato

‘Emulsion, Cured Egg Yolk, Confit Chantenay Cerrots

‘Bed-Vyne Red, Portugel

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FOURTH COURSE

Braised Short Rib (Winter) - Chef Ponder

Grass Fed Virginia Beef, Parsnip and Cauliflower Puree, Butter Poached Baby Romanesco,

‘smoked Duck and Veal Demi-Glace, Baby Red Carrot and Thyme Reduction, Local Microgreens

William Cole Mirador Selection Carmenere 2016; Chile

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FIFTH COURSE

Dessert (Sunrise & Sunset) - Chef Taz

Madeline Sponge Cake, Strawberry Ice Cream, Pickled Blueberries, Reservoir

Cherries, Pineapple Beet Sauce, Pistachio Tuiles, Orange Crisps, Fruit Dust

Bed-Vyne Lambrusco , Italy