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with micro greens, fresh tarragon, citrus infused tobikko caviar and homemade green goddess dressing
on a toasted onion roll with aged white cheddar cheese, bread & butter pickles and traditional condiments
with tropical fruit salsa
with felno salami, hidden springs creamery "red stone robust" cheese, mediterranean olives and grainy dijon mustard
with banana pancake, golden kiwi relish, and blueberry syrup
with new orleans style etouffee
with brioche croutons
with mizuna greens, pistachios, georgia peaches, fresh goat cheese and passion fruit vinaigrette
with white quinoa, cucumbers, red beets and sherry-shallot vinaigrette
with marinara, crispy eggplant and ricotta salata
with chorizo-sweet corn hash and charred tomatillo sauce
with baby arugula, french beans, red bliss potatoes, sweet corn, serrano ham and harissa vinaigrette
pan braised with tomatoes, spanish olives, capers and white rice
with roasted vegetable and applewood smoked bacon orecchiette pasta salad, grilled asparagus and hollandaise sauce
with chanterelle mushrooms, fava beans, roasted fingerling potatoes and wild mushroom sauce
with lamb stuffed cabbage rolls, roasted garlic mashed potatoes and red wine demi glace
with shiitake mushrooms, chinese long beans, calamari and star anise-green tea broth
with cinnamon scented fuji apples, grilled figs, braised rapini, foie gras and bing cherry coulis
with hibiscus gelee and watermelon sorbet
chocolate cake with dark chocolate glacage served with espresso ice cream
served in rose wine-peach elixer
benedictine, farmhouse stilton and cypress grove "purple haze"
papaya, mango, pineapple and lime served with roasted cashews and Tahitian vanilla ice cream
and homemade rhubarb marmalade with molasses and walnut conserve
miniature savarin with devonshire cream & blackberries; "Pain surprise" with vanilla pastry cream & strawberries
Menu for Sequel provided by Allmenus.com
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