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Lemon granita and spicy pearls.
Cucumber, avocado, gorgonzola, radicchio, pickled rhubarb, almonds, and compressed watermelon.
Prosciutto, fig, ricotta, arugula, and balsamic reduction.
Broccoli, lemon saffron gelee, broccoli cream, nasturtium, and quinoa soil.
Potatoes, bell pepper, and avocado salsa.
Tasso lardon and cream sauce.
Purple potatoes, shishito peppers, pearl onions, and porcini sauce.
Pomegranate, ground pork, pine nuts, peach, plantain, raisins, pear, and apple.
Sweet potato, African cous cous, raisins, and apricot.
Bean hummus, hominy, barley, pico de gallo, and chipotle cream sauce.
Calamari, mussels, shrimp, and market fish.
Red charmoula, salsify, and baby vegetables.
Tofu, zucchini, squash, roasted red bell pepper, tomato, eggplant, pesto, red pepper coulis, and bechamel.
Red wine poached pear, goat cheese ice cream, and hazelnut soil.
Pistachio dacquise, raspberry mousse, mint vacherin, and pistachio ice cream.
Layered chocolate mousse and custard, fresh seasonal fruit, and mint.
Menu for Folie provided by Allmenus.com
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