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