SATURDAY, APRIL 23
Chef’s Dinner
CHEF NATHAN GRESHAM, CEC
1st
CONSOMMÉ OF WHITE FISH day boat black cod, saffron, fine herbs
2nd
PRAWN VOL-AU-VENT royal reds, garlic, espelette
3rd
SEAFOOD SAUSAGE scallops, beurre nantias, pickled mustard seeds
4th
ALASKAN KING CRAB ALMANDINE aioli, brown butter, toasted almonds
intermezzo
BEGGARS PURSE lola rosa, humboldt fog, champagne gastrique
5th
ARTIC CHAR ALA MARINIERE mussels, white wine, butter
6th
LEMON BLUEBERRY MACAROON blueberry compote, st germain gelee, crème fraiche sorbet