Chef’s Selection Winter 2018 Dinner Party
Appetizers Roasted poblano crab cake, brussels sprout slaw, chipotle aioli Rosemary lamb lollipop, celery root puree, mint-merlot au jus Goat cheese fritters, poached cherry port jus, frisée, crushed pistachio Handmade scallop shumai, shimejis, cilantro coconut tom-kha broth, red chili puree Roasted eggplant & pumpkin seed tartine, aged gouda, multigrain crostini, red currant & jalapeno reduction …