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Each diner receives the following:

  • Chefs Creek oyster with lemonade foam
  • Belgium endive salad with pinot-poached pear, walnuts, rockfort, and port reduction
  • Sweet-corn consomm√© with spiced popcorn and green onions
  • Seared, blackened albacore tuna with fennel-orange salad and a lemon-and-olive-oil emulsion
  • Wild-salmon croquet with chickpea, chive butter, and truffled leeks
  • Braised-lamb risotto with mint and salsa verde
  • Seared scallop with pacific octopus, crisp potato, and a red-pepper emulsion
  • Farm House cheese with apple foam and spiced nuts
  • Beet mousse with chocolate soil and raspberry-fluid gel
  • Pumpkin-spice macaroon