ALifeWorthEating:
Canapes: Squid in fra diavolo, ceviche, arancini
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1st Course: Tuna niçoise
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2nd Course: Veal, pickled ramps, egg, mustard
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3rd Course: Lentil soup, curry, rabbit, cauliflower
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4th Course: Chanterelle risotto, summer truffle, olive oil
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5th Course: Monkfish, black beans, cilantro, tamal
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5th Course: Pork loin, chorizo, masa
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6th Course: Chicken breast, asparagus, morel mushroom, liver sausage
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6th Course: Lamb, fava bean puree, mint
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7th Course: Duck breast, Chinese rice, colorful beets
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8th Course: Cheese with onion marmalade
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9th Course: Passionfruit and coconut ice cream sandwich
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10th Course: Lemon meringue pie, vanilla ice cream
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11th Course: Chocolate, hibiscus, banana, cinnamon
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Warm Madeleines
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Bread selection
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Sourdough
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Croquettes
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Potato, pancetta, hollandaise
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Dumpling, ginger, soy
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"Seafood salad"
ALifeWorthEating:
Chef Gavin Kaysen shaving black truffle over celery root agnolotti
ALifeWorthEating:
Celery root agnolotti - celeryh leaves, mimolette cheese, olive oil ($34)
ALifeWorthEating:
Venison terrine - lingonberry compote, pickled vegetables, rosemary biscuit ($26)
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Rosemary biscuits
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Maine peekytoe crab - green apple gelée, parsley, celery root remoulade ($24)
ALifeWorthEating:
Pan seared duck breast - Minnesota wild rice, brussels sprouts, apple cider, sauce albufera ($43)
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Fresh cabbage, mustard, apple
ALifeWorthEating:
Tamarind glazed cod - butternut squash, thai eggplant, shiitake mushrooms, red curry broth ($38)
ALifeWorthEating:
Vermont chicken "deux façons" - chestnuts, sunchokes, braised chicken leg, natrual jus ($38)
