silverrevolver

Soup of carmelized bartlett pears, fried speck,
black pepper honey, basque bleu cheese gelato

Hawaiian Escobar sashimi, spicy pickled carrot broth,
pomegranate gelee, radish salad

Seared monkfish with fat duck liver, late season corn puree,
huckleberry conserve, scallion emulsion

Pear-Riesling Sorbet

Pan roasted breast of Squab, braised endive,
cranberry gastrique, crostini "au foie"

Leg of Venison "en crepinete", maple glazed cinderella pumpkin,
southern style collard greens, cabernet jus, spicy pumpkinseed brittle

Blue Hubbard Squash Mousse, sponge cake,
mexican chocolate crema, balsamic reduction