SAMPLE MENUS

FRANCE: 5 COURSE

Butter lettuce with concord grapes, Roquefort cheese mousse, roasted pecans, lavender honey and vanilla vinaigrette.

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Baby beets with spiced hazelnuts, beet purée, cashew butter, Valencia orange and saffron vinaigrette.

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Butter poached Diver scallops with apricot chutney and celeriac purée.

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Pasture beef short ribs with smoked Fontina Béchamel, lavender roasted carrots and Dijon butter.

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Ghirardelli dark chocolate pot de crème with roasted strawberries, clove whipped cream and candied walnut crumble.

THAILAND: 3 COURSE

Coconut Tom Yum with char-grilled shrimp, Yukon potato, sesame, lemongrass & chile oil.

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Pan-fried Thai snapper with crispy leeks, Okinawa potato puree and coconut-lemongrass emulsion.

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Mango sticky rice with Jasmine powder, candied cashews and palm sugar caramel.

ITALY: 3 COURSE

Proscuitto di Parma with shaved pear, peach balsamic,Tuscan olive oil, arugula, spicy almonds and marinated feta.

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Pasture chicken breast with golden beets, sage mascarpone, slow roasted eggplant and chianti pan sauce.

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Pink peppercorn panna cotta with roasted grapes, cara cara orange and toasted butter crumbs.

JAPAN: 4 COURSE

Red miso soup with Bunashimeji mushrooms, peppered tofu, and toasted chile flake.

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Seared Blue Fin tuna with avocado purée, pineapple ponzu, wakame, mango, and togarashi spiced lotus chips.

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Char-grilled Kobe short rib with buttered sushi rice, enoki mushrooms, and pickled onions.

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Green tea mochi with fortune cookie crumble, yuzu honey and black sesame tuile.

AMERICA: 3 COURSE

Smoked cheddar mac and cheese with New Mexico chilies, applewood bacon, and rosemary-biscuit crust.

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Pan-fried red snapper with Granny Smith apple relish, brown butter grits, roasted Meyer lemon, and baked asparagus.

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Strawberry shortcake with burnt honey whipped cream, powdered cherry, and pistachio.