Tasting Menu March 9-11th 2012
1st course Arugula Salad house cured duck breast, basil oil, balsamic vinaiger, alaea red salt 3rd course Gulf Red Grouper squid ramen, fennel broth, tomato, jalepeno, zucchini, soy sauce, parsnip crispy 4th course Pat LaFrieda Grass fed NY Strip fingerling potatoes, stout demi, kohirabi, haricut vertsOR
4th course Duck Breast young beets, crispy parsnips, scotch macerated fig, berry coulis, arugula
5th course Choice of Venezuelan bittersweet molten chocolate cake, vanilla bean ice cream, espresso chocolate creme brulee, or french brie, cheddar, espresso chocolate ganache, poached pear, tarragon gelee