4 Course Tasting Menu
–$150 per guest-
-Crispy polenta cakes with egg yolk confit, romesco sauce, local herbs
-Kenter Canyon arugula, local citrus, avocado, candied pistachio, fine herbs
-Grilled Flat Iron steak with pomme puree, roasted mushrooms, sauce bordelaise and tossed watercress
-Raspberry mille fuille with vanilla pastry cream
6 Course Tasting Menu
–$170 per guest-
-Potato and leek croquette with sauce gribiche
-Chicken liver mousse with brioche and mulled prunes
-Ahi tartlett with avocado mousse and pickled red onions
-Grilled peaches with chevre, basil puree, Marcona almonds, shallots
-Truffle risotto with parmesan 3 ways, shaved truffles
-Branzino with soubise, pearl valencia, herb oil
-Filet mignon with pomme confit, asparagus tips, au poivre
-Pavlova with vanilla custard and berry coulis
8 Course Tasting Menu
–$190 per guest-
-Deviled quail egg with paprika and sturgeon caviar
-Truffle croquette with gruyere fondue and shaved truffles
-Smoked foie gras with pickled cherries and pistachios
-Marinated cherry tomatoes with whipped burrata, compressed cucumber, basil 3 ways
-Gnocchi Parisienne gratin with 24-month-aged parmesan
-Blue tiger prawns with bouillabaisse foam, crispy polenta, celery curls, squid ink tuille
-Roasted quail breast with crispy leeks and mustard jus, local herbs
-Lemon-champagne granita with Kenter Canyon mint
-Australian wagyu zabuton with pommes maxim, pierregourdine, watercress
-Chocolate mousseline with local strawberries, toasted meringue, hazelnuts