Hors D’ Oeuvres
Oysters
Chilled Yaquina Bay Oysters with a Ginger Mignonette
Foie Blond
with Baguette Croutons and a Spring Onion Vinegar
Yellowfin Tuna Tartare
with Sesame Seaweed Salad and a Lime-Ginger Emulsion
Monterey Bay Spot Prawns
with Crispy, Lime-Marinated Vegetables and a
Black Truffle Vinaigrette
Starters
Lobster
with a Pumpkin-Chestnut Purée and Truffle Foam
Foie Gras
with Seckel Pears and a Beaumes De Venise Infusion
White Truffle Risotto
with Parmigiano-Reggiano
Quail Salad
Garden Salad with Concord Grapes and Persimmon
Entrées
Black Bass
with Braised Endive, Jerusalem Artichoke Purée and Romano Beans
Young Chicken
with Portobello, Foie Gras Mousse, Garlic and Roasted Jus
Sonoma Duck
with Fig Confit, Pomme Grenaille and a Porto Réduction
Colorado Lamb
served with Creamy Polenta, Chestnut Râgout and Natural Jus
Cote De Bœuf
grilled over Mesquite and Oak and served with
Yukon Gold-Parmesan Gratin and a Red Wine Sauce
Desserts
Wedding Cake sliced and served
Coffee and Tea service
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