early spring 2008

first course

salad of white asparagus…slow poached farm egg, bacon vinaigrette, assorted lettuces

nantes carrot risotto…madras curry emulsion, mandarin

layered foie gras terrine, three ways…mango chutney

 roasted beets from the garden in albion…goat cheese, confit citrus, candied walnut

fennel and apple soup…licorice root, pippin apple marmalade, cocoa nibs

rock shrimp chorizo…pumpkin nage, white beans, tarragon

fish course

sautйed sea scallops…celery root, foraged mushrooms, veloute of cepes

local petrale sole…artichokes barigoule, lemongrass-sweet pea emulsion

meat course

liberty farm duck…duck confit ravioli, carrot caramel, cracklin’, duck jus

tenderloin of beef…creamed stinging nettles, black trumpets, rosemary jus

loin of spring lamb…fava beans, peas, season’s first asparagus, parmesan, spring garlic

covelo pork…polenta, shallot confit, root vegetables

cheese and pre dessert

mt. tam, cowgirl creamery, cow’s milk

spicy cucumber consommй, curry sorbet, yogurt

finishing course

chocolate terrine…bittersweet chocolate sauce, strawberry sorbet

warm poached berries…pineapple sorbet, spearmint

big river coffee-valrohna chocolate fondant…port wine ice cream, hazelnuts, ganache

tarragon float…homemade tarragon soda, tarragon sorbet, lemon cookie

blackberry-pinenut tart…blackberry ice cream, meyer lemon