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Intimate Summer Dinner
Hors d’oeuvres
Goat Cheese and Chive Mousse on Potato Crisps
Salmon Tartare on Blini with Crème Fraîche
Chilled Roasted Red and Yellow Pepper Soup
Amuse Goule
Quail, Fig, and Applewood Smoked Bacon Roulade
Baked Mussel with Fennel, Piquillo Peppers and Sherry
Dinner
Lobster and Wild Asparagus Salad, Brioche Toast and Quail Egg
Humbolt Fog, Roasted Red and Gold Beets, Frisée and Grilled Prosciutto di Parma
Wild Mushroom Voule-au-vent with Chervil and White Truffle Oil
Seared Foie Gras with Cornbread Crouton, Watercress and Warm Cherry Compote
Halibut Cheeks "Hot-n-Sour"—Shiitake Mushrooms, Gobo, Mizuna, Ginger and Cilantro
Braised Lamb with Dates on Saffron Moughrabie Couscous with Pistachios
Dessert
Scharffen Berger Chocolate Torte with Raspberry and Almond Vacherin
Truffles
Mignardise
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