What you see below is our eating the entire menu and does not represent what a typical menu presents but shows the range of courses we experienced. Of course we were delighted to be able to try every dish!
What distinguishes chef Patrick Kriss's compositions is the wide ranging, harmonious and complementary flavours of each dish.
Foie Gras, hearts of palm, passion fruit meringue and coconut.
English pea custard, pea and tarragon bavarois, fava bean duxelle,
chicken skin and buttermilk.
Bread and Butter (bread and butter course)
Morel mushrooms, potato espuma, crispy shallot and nasturium.
Dungeness crab, Saskatchewan chanterelles, garlic scapes, Carolina gold rice.
Roasted striped bass (perfectly cooked with beautifully crispy skin), baby artichokes, bluefoot mushrooms, mushroom and hazelnut stew, sherry and brown butter gastrique.
Rhubarb sorbet, almond cake, white chocolate and black pepper meringue.
Carrot bavarois, chamomile ice cream and verjus.
Chateau de bourgogne, honeycomb, seabuckthorn, buckwheat brioche and
Dark Chocolate Cremeaux, mint ice cream, coco nib tuile and dehydratedchocolate mousse.