TASTINGS DINATOIRE

Escargot and Fresh Porcini Tart
Celery Root Puree, Oven Dried Tomatoes, Herb salad
Fine Herbes Veloute

Diver Sea Scallop and Tiger Shrimp Ravioli
Butternut Squash Puree and Shrimp Foam

Braised Monkfish
Roasted Red Pepper, Onion, Chorizo, Tabais Beans
Piperade Jus

Rabbit Saddle
Spinach and Wild Mushroom Duxelle
Spaetzle, Baby Roots Vegetable, Oyster Mushroom
Raspberry-Maple Jus

Dark Chocolate Feuillantine
Pistachio Gelato, Poached Strawberry and Strawberry Soup