Served with french breakfast radish, feta, roast peppers and remoulade.
Crispy beef belly, red onion and dijon vinaigrette.
Served with apple and fennel slaw, jalapeno, beets and orange soy reduction.
Roasted beech mushrooms, leeks and smoked tomato sage skyr.
Served with herb focaccia.
Served with garganelli, truffles, shiitakes, parsnips and lemongrass beurre blanc.
Kumato tomato, and blueberry jalapeno vinaigrette
Turnips, brussel sprouts, and raspberry red wine glaze
Leeks, parmesan and scallop bisque.
Mustard greens, and cashew sauce.
Served with arugula and masoor daal.
Roasted potatoes, daikon radishes, frill and orange caramel sauce.
Fennel, celeriac and beurre rouge.
Corn, cauliflower greens and portreduction.
Served with maitake mushrooms, fresh peas, and sauce espagnol.
El rey chocolate cake warm flourless el rey chocolate cake accompanied by zinfandel infused cherries.
Milk chocolate mousse infused with ginger and earl grey tea in bittersweet chocolate soup.
Creamy vanilla bean infused custard topped with a golden layer of caramelized sugar.
Shortbread with vanilla poached pears and candied walnuts.
Tart lemon curd in a crisp meringue cup with candied lemon zest and berries.
Sampling of lemon meringue pot, creme brulee and el rey chocolate cake.
Sampling of lemon meringue pot, creme brulee, el rey chocolate cake and chevre cheesecake.
Brie, comte and fourme dambert with marmalade, apple and walnuts.