Seven Course Birthday Tasting Menu

Creamy Wild Mushroom Soup with White Truffle Oil and Parmesan Crisps

Brussel Sprout Leaves and Mâche with Clementine Harissa Vinaigrette,
Sheep's Milk Feta, Marcona Almonds, and Radish

Crab Salad and Avocado Crepe served Maki Style
with Roasted Red Pepper and Cucumber Relish

Seared Tuna with Smokey Sweet Sherry Sauce
over Truffle Risotto with Delicata Squash and Petite Peas

Lobster Two Ways with Black Bean Shallot Brown Butter
with Wilted Pea Greens, Micro Green Salad and Shiitake Crisps

Duck Two Ways with Baby Bok Choy, Edamame Shu Mai,
Five Spice Hoisin and Plum Wine Reduction

Chocolate Pots De Crème with Hazelnut Chantilly