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Mushroom Risotto: Smoked Red Wattle Pork, Brussels Sprouts, Bacon ($5) Crab Boudin: Creme Fraiche Spatzle, Shellfish Bisque, Lobster Oil, Orange Supremes ($6)
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Chicken Consomme: Gnocchi, Chicken Liver Mousse Duck A l'Orange: Braised Endive, Frisee Tournedos Rossini: Potato Gratin, Braised Leeks
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Student Chef de Cuisine: Amy Cohee-Hatfield; Student Chef de Patisserie: Kate Anderson
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Prix Fixe (Chef de Muse: Julia Child; Student Chef: Amy Cohee-Hatfield)
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Amuse Bouche: Poached Sea Bass, Avacado, Jalapeno
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Estrella Damm INEDIT - Bottle
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2008 Acrobat Oregon Pinot Noir ($30)
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Mushroom Risotto: Smoked Red Wattle Pork, Brussels Sprouts, Bacon ($5)
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Crab Boudin: Creme Fraiche Spatzle, Shellfish Bisque, Lobster Oil, Orange Supremes ($6)
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Chicken Consomme: Gnocchi, Chicken Liver Mousse
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Chicken Consomme: Gnocchi, Chicken Liver Mousse
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Chicken Consomme: Gnocchi, Chicken Liver Mousse
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Duck A l'Orange: Braised Endive, Frisee
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Tournedos Rossini: Potato Gratin, Braised Leeks
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Tournedos Rossini: Potato Gratin, Braised Leeks
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DSC00593
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DSC00594
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DSC00595
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