Blumie the Koala:
Casino Imperial: Sparkling Wine, Calvados, Absinthe
Blumie the Koala:
Three Amuse Preparations: Sea Urchin and Nasturtum, House-Smoked Arctic Char with Buttermilk Vinaigrette, and Albacore Tuna Rillette with Hackleback Caviar
Blumie the Koala:
Hiramasa Sashimi with Watermelon Radish, Green Apple, and Saba
Blumie the Koala:
Slow-Cooked Tasmanian Sea Trout Mi-Cuit with Coquillage Stew, Pine Nuts, Golden Raisin, and Cardoon Puree
Blumie the Koala:
House-Made Lentil Conchigliette Pasta with Wild Hare and Lentil du Puys Ragout
Blumie the Koala:
Ragout of Local Forest Mushrooms, Cock's Combs, and Wild Boar Sausage with Farm-Fresh Egg, Forbidden Rice Grits, Herbs, and Flowers
Blumie the Koala:
Grilled Pork Belly with Maitake Mushrooms, Rutabaga, Foie Gras Puree, and Candied Walnuts
Blumie the Koala:
Boudin Noir-Stuffed and Pork Belly-Wrapped Quail with Autumn Olive Coulis, Farro, and Matsutake Mushrooms
Blumie the Koala:
Brussels Sprouts
Blumie the Koala:
Bone Marrow
Blumie the Koala:
Celery and Green Apple Sorbet with Candied Celery
Blumie the Koala:
Chocolate Mint Affogato with Chicory Rum Sauce, Espresso, and Chocolate Mint Ice Cream
Blumie the Koala:
Sour Milk Panna Cotta with Coriander-Cashew Granola, Methley Plum Coulis, Brown Butter
Blumie the Koala:
Bittersweet Chocolate Mousse Tart with Smoked Salt Butterscotch, Huckleberry, and White Chocolate-Miso Ice Cream
Blumie the Koala:
Sassafras-Poached Pear with Concord Grape, Graham Cracker, and Chevre Ice Cream
Blumie the Koala:
Macarons