Amuse Bouche
Scottish smoked salmon blinis
Belvedere vodka Chantilly cream, Petrossian Tsar Imperial Ossetra caviar
Starters
Chicken liver mousse
huckleberry jam, pickled onions, dark rye toast points
Local oysters
Meyer lemon mignonette
Dungeness crab ravioli
saffron and citrus marinated oyster mushrooms
Tuna tartare
red plum, cucumber, yuzu and tahini emulsion
The Whitby salad
chicories, roasted beets, figs, Vermont goat cheese, hazelnuts, fig balsamic vinaigrette
Mains
Butter poached Maine lobster
red beet gnocchi, horseradish cream
Dry aged, prime, Côte de Boeuf for two
red wine braised cipollini, steak fries, beef jus
Black trumpet encrusted halibut
braised Swiss chard, passionfruit
Boeuf Bourguignon
pommes puree, braised carrots
Moroccan Spiced Colorado lamb loin
artichoke purée, confit tomato, lemon preserve
Desserts
Profiteroles with chocolate hazelnut mousse
vanilla ice cream, chocolate sauce
Passionfruit Pavlova
Mont Blanc tart
Chai cheesecake
blood orange sorbet
Selection of artisanal cheese
fresh fruit, honey comb, membrillo, toast
Mignardise
Raspberry macarons and Valrhona chocolate truffle
