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22 Photos
3rd course: Spaetlze & Spiced Potatoes. This reminded me of the rich …
4th course: Citrus & Almond Cake. Amazing flavor combinations in the …
2nd course: Endive, Treviso & Cara Cara Salad. This featured unexpect…
interior
Prelude to dinner, the amuse-gueule
Sweet Corn and Saffron Soup
Baby Beets and Cress Salad
Artichoke and Porcini Stew
Grapefruit Granita
Fresh Berry Crumble with Vanilla Cream
Blueberry jellies with blueberries
Chef Woo and staff in the open kitchen.
This menu from early April highlighted spring produce. Since we were o…
1st course: Crostone of Squash. This included the vegetable three way…
3rd course: Chickpea Cake with Morels. This was amusingly plated on a…
4th course: Clocolate Mousse. The wine-poached champagne pear and pic…
Extra: This amuse bouche included a curried quinoa mixture on a crispy…
Extra: This bonus salad came to us at the 'chef's table' and was a tex…
Extra: A bonus palate cleanser of champagne pear ice was a delightful …
View of the kitchen from the Chef's table.
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