Tasting Menu June

Question 1

Amuse Bouche

Answer 1

A small taste of our Mushroom Soup.

What Is An Amuse Bouche?

    Amuse-bouche (pronounced ahmooz-boosh) is a French term that comes from the combined words amuser (to amuse), and bouche (mouth) and roughly translates “mouth amuser”. An amuse-bouche is meant to awaken the palate, preparing it for the more substantial meal to come.)**

Question 2

Hors d’Oeuvres

Answer 2

Shigoku Oyster

• Ramps
• Lime

Caviar Cone

• Brown Butter Cone
• Smoked Salmon Mousse
• Kaluga Caviar

Ahi Tostada

• Avocado
• Chive Oil

Question 3

1st Course

Answer 3

Hawaiian Hearts Of Palm

• Compressed (vacuum sealed) Hearts Of Palm & Cucumber
• Avocado
• Lemon Verbena - Cucumber Water
• Basil Oil
• Trout Roe

Question 4

2nd Course

Answer 4

Butter Poached Shrimp

• Hokkiado Scallop Mousseline
• Yellow Pepper Purée
• Roasted Red Pepper
• Sorrel Emulsion

Question 5

3rd Course

Answer 5

Roasted Quail

• Local Bing Cherries
• Wild Ramps
• Sourdough Purée
• Banyuls Gastrique

Question 6

4th Course

Answer 6

Snake River Farms Wagyu Beef Cheek

The Beef Has Been Braised- So It Will Be Extra Tender

• Creamed Brentwood Corn
• Parsley Breadcrumbs
• Purslane
• Guajillo Chile Broth (gwah-hee-oh)

Question 7

Intermezzo

Answer 7

Blueberry Lemon Thyme Sorbet

• Candied Lemon Peel

Question 8

Dessert

Answer 8

Carmel Corn Profiterole

1 Cream Puff and Side of Sweet Corn Gelato

• Sweet Corn Pudding
• Popped Sorghum
• Chantilly Cream
• Carmel