DECEMBER 29-31
CHEF’S DINNER

Season Eleven, Episode 2, A Year in Review

~ 1st Course ~

ROOT VEGETABLE SALAD

Bitter Greens, Beet-Ginger Vinaigrette,

Habersham Honey Goat Cream, Root Chips, Carrot Foam

~ 2nd Course ~ 

MUSSELS

House Made Sausage, Confit Peppers, Tarragon, Preserved Lemon, Fresh Bread

~ 3rd Course ~
TORCHON OF LAMB

Potato Fondant, Cauliflower Puree, Fried Brussels, Bacon Lardons, Red Wine Jus

~ 4th Course ~
“NEUVO” TIRAMISU

Hazelnut Brittle, Madera Chocolate, Meyer Lemon Candy