Amusée Froid

Amusée Chaud

Georgia Paddlefish Caviar
Egg custard, brunoise new potatoes

Pacific Wild Sturgeon
Hijiki, sweet and sour beet syrup, enoki

Carpaccio of Bison
Mushroom chips, porcini oil, shaved macerated berries

Hudson Valley Foie Gras

Amusée Froid

Amusée Chaud

Ravioli of St. Andre Cheese and Pancetta
Baby white beets, mushroom oils

Smoked Pepper Tataki of Tuna
Edamame, tabikko gelée

Emincé de Veau Zurichoise
Sunchokes, roasted hazelnuts

Intermezzo
“Sweet Tea” sorbet

Coffee Rubbed Venison Chop
Young potatoes, chipolini onions, white asparagus

Milk Chocolate Pot de Creme
Bruléed banana & “Banana Nut Crunch” dust

Minarldise

Amusée Froid

Amusée Chaud

Semi- Frozen “Candied” Potage Crecy
CQ’s alphabets, hazelnut vanilla cream

Asparagus, St. Andre and Lobster Ravioli
English pea puree, pea shoots and micro snow peas

Beef and Caramelized Vidalia Tart
Saga blue cheese, mushroom dust

Intermezzo
Cucumber mint and pink grapefruit

Bison Strip
Gruyere quinoa, chef’s garden asparagus

Brie and Strawberry “French Toast”
Blackberry Grand Marnier syrup

Minarldise