Taste

Ultimately, nothing is more important to a chef than the sense of Taste.  I believe my sample tasting menus say it all!

 

iTaste Menu

Cassolette of Artichoke confit in olive oil, Chopped Chanterelles, Apple Balsamic Vinegar, Sprout Basil Seeds

Sautéed Maine Diver Sea Scallop, Fresh Almond Blanc Manger, Corn Tortilla Soup

Fierson Egg

John Dory from New Zealand, Fresh Chick Pea Hummus Style, and Chick Pea Crepe and Pen cove Mussel, Liquorice Wood Infusion

Santa Barbara Spot Prawns, Homemade Sopes with Endive Carnitas, English pea Guacamole, Epazote Scented Jus

Pintade Hen leg Confit Mastic smoked, Sautéed Petite Pattate I Duck Fat, Lemon and Star Anis Jus,

Culotte (not exceeding medium Rare temp), Wild Asparagus Gratin with a green tea Sabayon, Hazelnut Panisse

Johan cheese Cart

Post dessert series

Dessert

 After dessert series

 Petit fours, homemade chocolate, homemade lokoums, homemade macaroons
Warm financier, warm Madeleine

 

iExtravagant Menu

Available only during truffle season

Amuse: Suckling Pig Head Cheese

Cucumber Ice Cream with Truffles, Truffles Oil, Balsamic Vinegar Gel

Cold Poached Quail Eggs Mold in Pork Aspic with Sun choke, Fresh Truffles

 Panacotta infused with Truffle and Tonka Bean, Sea Urchin Emulsion

 Pintade Hen Tartar with Truffle, Celery Root Truffle Remoulade, a hint of Yuzu

 Scottish Hare Truffle Consommé Soup with Hare Blood Cubes and Hare Dumpling

 Truffle Tapioca Puddings with Langoustines, Green Tea Sabayon

 Spiny Lobster, Truffle and Leeks Gel Noodles

 Monkfish Cheek, Truffle Mole

 Stuffed Nopales with Escamoles (Ant Eggs), Truffle Coulis with a Hint of Serrano Chiles

 Oxtail and Truffle Empanada

 Beef Bone Marrow and Truffle Beignet, Huckleberries

 Wood Pigeon From Scotland, Fresh Fig, Juniper Berries and Truffle Infusion

 Veal Sweetbreads and Sautéed Duck Foie Gras Soft Taco

 

 fromage

Normandy Cow Milk Cheese course

 Banyuls with sheep milk blue cheese Course

Goat Cheese Course

 

 Post dessert series fruit

 Sweet Corn Tamale “elotes” slow Cooked with Truffles and Horchata Bavarois
Truffle Andagi with Jasmine Scented Chocolate Sauce

 

After dessert series chocolate

 Petit fours, homemade chocolate, homemade lokoums, homemade macaroons
Warm financier, warm Madeleine

 

iDare Menu

iDare menu paired with French wine
On request, iDare menu may be paired with domestic or international wines

Sea Urchin Tapioca Pudding, Yuzu Kocho, kumamoto oyster in Yuzu Gelle martini
(pouilly fume, “les Berthiers” Claude Michot 2007)

Scrambled Egg, Jasmine scented lemon Whipped Cream, American Sevruga
(2007 Domaine de la couperie, sauvignon blanc val de loire)

Warm Veal Cheek, Pea Guacamole, Pea Gazpacho, Pea Shoot Salad in Walnut Oil, Fresh Corn Sorbet
(2007 Domaine Desertaux-Ferrand, Bourgogne)

Raw Artichokes thinly sliced, Fresh Chic pea Hummus Style, Sautéed Foie Gras, Corn Flakes
(2008 demoiselles coiffees, cotes de ventoux rose)

Monk fish Cheeks, Cipolini Onions, Pomegranate Molasses, Sujok Pupussa
(2007 Domaine de Rocfontaine, Saumur Champagne)

Duck Hearts and Duck Gizzards Kebab, Ras el Hanout Jus, Mastic Smoke
(2008 Domaine de Brigue cotes de provence Rose)

Bone Marrow Flan, Braised Baby Goat in tomatillos and Epazote Jus
(2006 Dom Balaquere, Côtes du Ventoux)

Colorado Lamb Composition, Chop, Sweetbread, Kidney, Tongue, And confit Shoulder, jus roti with lemon and star anis, petite patate
(2005 les comtes de Cahors, Cahors)

culotte Served rare to medium Rare, Tarragon Scented Oxtail and Veal Feet in Phyllo

Fava Bean Mariniere
(2003 Chateau Peyros, Madiran,”les Vielles Vignes”

 fromage

Normandy Cow Milk Cheese course
(apple Cider)

Banyuls with sheep milk blue cheese Course
(Cave de l’Etoile, Banyuls, “Dore (3 years old)”)

Goat Cheese Course
(2007 Michel Guignier, Morgan)

 

Post dessert series fruit
(Laubade Floc de Gascoigne)

 

Dessert

 After dessert series chocolate
(1989 Cave de l’Etoile, Banyuls Grand Cru“Cuvée Réservée”)

Petit fours, homemade chocolate, homemade lokoums, homemade macaroons
Warm financier, warm Madeleine