Caramelized heirloom beets with frisee, gorgonzola cheese, cayenne-raspberry tuille, olive oil and raspberry balsamic pearls
Rich soufflé of fois gras & tart cherries presented with Brandy cream & white truffle foam
With a black pepper-strawberry glaze and an asparagus, chevre & leek roulade
Presented with hominy mourney, crispy leeks, balsamic glaze & roasted pepper reduction
Over Belgian endive risotto with lemon basil cream & asiago "air"
Butter basted petite filet with lobster tail fried in a vanilla tempura, Burgundy hollandaise, White truffle-asparagus mousse and herbed potato puree
With pickled beet couscous, herbed carrot ribbons and a smoked brandy-cherry emulsion
With Chambord glace & lemon-vanilla cookie
pulled sugar nest & port wine gastrique
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