Farrah Olivia

Make Your Own 5 Course Dinner

mustard "yolk" , caper, berbere sauce

sweet almonds, carrot vinaigrette, gorgonzola

kalamata pearls, pickled apple, sardine powder

butternut squash tortelloni, lobster bisque

corn truffle, candied red cabbage, achiote

melon seed milk, bacon crumbles

gingered sprouts, fo-mole

silky parsnip puree, earl grey scent

black eyed pea risotto, roasted young vegetables

asparagus, artichokes, arugula

fermented yucca couscous, shrimp essence

plantain, loaf, white mint "caviar" , palm fruit bbq

porcini raviolo, roasted grape wine, foie butter

date flan, crunchy manioc, maple truffle

dry fruit spring roll, cured grapes, persimmon honey

honeycomb strawberry gelee, berry compote

caramel, butter, sorbet, peanut powder

spring peas, mushroom jus

lemongrass cream cheese, young mizuna greens

carrot vinaigrette, puffed rice, micro cilantro

mint gazpacho, toasted pine nuts

"bread and butter" cucumbers, black mustard

seasoned brioche

medjool date jam rhubarb pickles

madeira and cream

essence of lemongrass, beet

creamy crab bisque and smoked black bean soup, pea essence

scent parmesan, pickled rhubarb yogurt

crispy bacon

goat cheese, balsamic vinaigrette

and baked reggiano

pears, crispy prosciutto, toasted walnuts vinaigrette

feta cheese, papaya, virginia bacon, toasted almonds vinaigrette

orange, toasted walnuts, big woods blue cheese

balsamic, extra virgin olive oil, artisan cheese

tamarind sauce

sweet and sour sauce

with spicy peanut basil sauce

red garlicky sauce

with cashew nuts and smoked chile glaze

mango relish

with sweet and spicy chile sauce

sweet and sour sauce

sriracha butter, blue cheese sauce

duck confit, caramelized onion goat cheese

scallions, ponzu sauce

eel

sauteed mushrooms, fresh english peas and roasted garlic cream

south african porcini mushrooms, aged tomatoes, asparagus, olives

forest mushrooms, asparagus, roasted shallots and melted local goat cheese

sweet corn flan, horseradish-dijon emulsion and curry foam

mousse of vidalia onions, essence of lobster, snow peas

creamed white beans, braised baby bok choy, foie gras cream

fried quinoa, smoked shrimp sauce and pickled rhubarb

truffled tapioca, fennel confit and olive oil foam

wild mushroom ravioli and foie gras cream with a scent of white truffles

parsnip puree, sauteed broccoli rabe, orange-cardamom cream.

duck confit, aged barley salad and cherry-olive vinaigrette

potato puree, sweet garlic escarole and apple mole

caramelized onion-peach, baby greens, roasted fig wine sauce

simmered eggplant, lima beans, red wine miso jus

sweet potato-gruyere gratin, and roasted shallot jus

caramelized shallot and warm prosciutto jus

flash seared spinach, shitake "mac and cheese" and pepper berry jus

pistachio rice, haricot vert, roasted eggplant coulis and mint candy jelly

flashed seared spinach, baked bacon, shitake and corn ragout

caramelized blueberries-rice krispy crumble

pineapples salsa-passion fruit sauce

mascarpone cream

chocolate steam curls

chocolate sauce-bourbon creme anglaise

with cocktail sauce

with champagne mignonette

with brown butter

with onion, potato and old bay

with vanilla glaze

with honey mustard

with creamy thyme gravy

with chipotle mayo

with soy and sake

shiitake, bacon and cheese

with goat cheese and balsamic

with basil

with olive oil