Evenings Remembered

First course

Parsnip and beet cakes with smoked salmon rosettes, chive crème fraîche, and capers.

Second course

Grilled honey sunflower crostini with peach compote, seared duck foie gras, wild arugula, balsamic drizzle, and toasted sunflower seeds.

Third course

Chilled tomato consommé with fresh mozzarella tossed in basil truffle balsamic and olive oil, finished with flake salt.

Fourth course

Caramelized French onion and seven mushroom soup with Gruyère puff pastry straws.

Fifth course

Fresh chive pasta lobster ravioli with saffron cream sauce, crispy fried basil, and lobster oil.

Intermezzo

Coconut lime sorbet with toasted coconut and fresh blackberries.

Seventh course

Moroccan-spiced grilled venison with zucchini noodles, roasted butternut squash purée, cherry demi-glaze, Asian pear, and toasted pine nuts.

Eighth course

Homemade fresh goat ricotta with grilled red grapes, white truffle honey drizzle, and garlic crisps.

Finale

Mini vanilla custard and peach compote tartlets Strawberries and cream mini cones Mini fig and spiced cream tarts with pine nuts Caramel apple tartlets with whipped cream white chocolate custard tarts with fresh raspberries White chocolate truffles.

First course

Mini sesame cones filled with spicy ahi tuna, avocado, ginger, and caviar.

Second course

Spring asparagus towers filled with fresh crab, purple potatoes, and baby heirloom tomatoes with pesto vinaigrette.

Third course

Grilled honey sunflower crostini with peach compote, seared foie gras, wild arugula, and aged balsamic drizzle.

Fourth course

Chilled tomato consommé with fresh mozzarella, black truffle, olive oil, and flake salt.

Fifth course

Fresh chive pasta filled with lobster in a saffron cream sauce, finished with fried basil and lobster oil.

Sixth course

The Forest Floor: seven varieties of wild mushrooms on parsnip purée with parsnip bark, toasted hazelnuts, and herb mushroom jus.

Intermezzo

Roasted cherry sorbet with toasted salted pistachios.

Eighth course

Moroccan-spiced grilled venison with zucchini noodles, roasted butternut squash purée, and port wine demi-glacé.

Ninth course

Grilled grapes over fresh raw goat milk ricotta with white truffle honey drizzle Toasted white chocolate ice cream with preserved duck yolk and pecan shortbread Assorted mini pastries and truffles.

First course

Mini sesame cones filled with smoked salmon mousse, pickled quail eggs, and dill.

Second course

Purple endive filled with blue cheese mousse, grilled pears, and toasted pecans.

Three tastes

Black truffle cheese cups filled with Marsala wild mushrooms and herbs; nasturtium leaf bundles stuffed with gingered crab and apples; feta wrapped in shredded filo with honey drizzle.

Fourth course

Red beet pastrami sandwiches on marbled rye with garlic ginger kimchee, Dutch goat cheese, and whole-grain mustard dipping sauce.

Fifth course

Grilled baby carrots on minted orange yogurt sauce with toasted hazelnuts, pomegranate seeds, rose syrup, and fresh mint.

Sixth course

Blue pea flower dumplings filled with lobster, mushrooms, and cabbage with lobster soy ginger and cilantro oil.

Seventh course

Thai coconut pumpkin soup with crispy shallots, fresh cilantro, and coconut spirals.

Intermezzo

Roasted pear and ginger-scented maple syrup sorbet with tuiles.

Ninth course

Zucchini and yellow squash ribbon-wrapped halibut with sweet potato roses, purple carrot purée, saffron cream sauce, and basil foam.

Tenth course

Grilled sourdough bread with fresh goat milk ricotta and grilled grapes, finished with truffle balsamic drizzle.

Finale

S’mores under glass with pecan shortbread, gianduja mousse, fresh toasted marshmallow, and chocolate balsamic drizzle Strawberry shakes in mushroom glasses Mini pastries with passionfruit curd and toasted macadamia nuts.

First course

Mini sesame cones filled with black truffle cheese, apples, pecans, parsley, and a truffle oil drizzle.

Second course

Toasted dark rye crisps with flowers, lemon dill cream cheese, smoked salmon rosettes, and finger lime caviar.

Bark with three flavors

Yukon Gold potato and shrimp cakes with stone-ground mustard aioli Curried carrot, leek, and red onion pakoras with cilantro chutney and yogurt Spicy ahi tuna nasturtium leaf tacos with pickled ginger, sriracha mayo, and sesame seeds.

Fourth course

Roasted beet and root vegetable soup with coconut milk, sour apples, toasted walnuts, crème fraîche pearls, and chive oil.

Fifth course

Almond flour tempura maitake mushrooms with black garlic cashew cream, nasturtium gremolata, and nasturtium chips.

Sixth course

Ahi tuna towers with grilled pineapple salsa, avocado, mango and passionfruit coulis, and pineapple flowers.

Seventh course

Roasted shallot and foie gras mousse with cherry, rose syrup and vanilla bean gelée, and brioche croutons.

Intermezzo

Roasted pear sorbet with champagne and ginger-infused maple syrup, finished with pear chips.

Ninth course

Seared cocoa-rubbed duck breast with sweet potato roses, porcini purée, yellow squash and zucchini spirals, garlic butter mushrooms, and port wine reduction.

Tenth course

S’mores under glass with pecan shortbread cookies, gianduja mousse, toasted vanilla meringue, chocolate balsamic drizzle, and smoke.

Finale

Mini lemon chiffon tartlets with fresh raspberries; ginger molasses pennies; and salted caramel apple tarts with toasted pecans.