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New year's eve. December 31st 2008
S T A R T E R S
AIGO BOUIDO Mr. Petit's egg, lardo toast, pecorino
WINTER CHICORIES DNA proscuitto, blood orange, fennel
LOCAL BURRATA sprouting broccoli, pine nuts, warm anchovy vinaigrette
PRINCESS SCALLOP CRUDO citron meyer, basil, bottarga, olive oil, garlic
KAMOURASKA LAMB CARPACCIO romesco, wild garlic aioli, fried potatoes
PRESSED FOIE GRAS* gingerbread, pickled pumpkin, buckwheat honey jelly
*Supplement of 15$
E N T R E M E T S
GNOCCHI rosemary, orange skin, rustic goat ragu
PUMPKIN CAPPALACCI pear mostarda, sage, amaretti biscuit
DUCK LIVER RAVIOLI Vito's concorde grape vincotto, parmesan
M A I N C O U R S E
DUNGENESS CRAB RISOTTO tomato fonduta, Okanagan gewurz. grappa
SLOW ROASTED SHOULDER OF SANGLICHON polenta morbida,
bagna cauda, salsa verde
SABLEFISH whipped chervil root, DNA pancetta, Brussels sprouts, saba
GRILLED DUCK farro, pumpkin, cavalo nero, pomegranate, parsley
D E S S E R T S
pastry chef selection
75$
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