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docsconz: Crémant du Jura
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docsconz: Bread Service
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docsconz: Amuse
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docsconz: Centerpiece
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docsconz: Domaine Faiveley Nuits-Saint-George 2009
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docsconz: Soupe De Petits Pois pancetta tuile, goat’s milk yogurt pea shoots, lavender
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docsconz: Asparagus Risotto charred asparagus, pecorino, olive oil
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docsconz: Peekytoe Crab Salad coconut, papaya, cilantro vadouvan curry aïoli
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docsconz: Red Beet Mezzaluna wilted spinach, capra con pepe toasted horseradish
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docsconz: House Made Fettucine razor clams, sea urchin, lemon fines herbes, bottarga
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docsconz: Entrecôte de Bœuf pommes anna, chanterelle mushrooms green asparagus, sauce au poivre vert
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docsconz: Butter Poached Lobster morel mushrooms, fava beans lobster ravioli, bisque emulsion
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docsconz: Jerk Marinated Swordfish basmati rice, pineapple, jalapeño scallions, cashews
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docsconz: Honey Glazed Duck Breast turnips, apricots, arugula black eyed peas, natural jus
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docsconz: La Spinetta “Bricco Quaglia” Moscato D’Asti, Italy ‘11
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docsconz: Maple Caramel Crémeux pecan, banana, whiskey ice cream
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docsconz: Molten Chocolate Cake vanilla ice cream
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docsconz: Vanilla Scented Rhubarb toasted oats, lemon thyme sheep’s milk sorbet
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docsconz: Fresh Citrus meyer lemon, tarragon mimosa sorbet
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docsconz: My Sons with Daniel Boulud
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docsconz: Kitchen
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docsconz: Chef Gavin Kaysen
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docsconz: My Family with Chef Kaysen