First Course
Wild Washington Mushroom Strudel with Porcini Reduction
Second Course
Living Butter Leaf with Kobocha Croutons
Charred Goat Cheese and Pine Nut Brittle
Third Course
Pan Seared Day Boat Scallop
Fermented Garlic Gastrique
Candied Kumquat
Gold Leaf and Micros
Fourth Course
Root Vegetable Pave
Garnet Beet Relish
Marinated Pea Shoots
Fifth Course
Sous Vide Beef Tenderloin
English Peas
Sauce Soubise
Foie Gras Butter
Sixth Course
Family Style Dessert Mosaic
Truffles, Melting Chocolate Dome, Berries, Macarons, Hot Caramel Sauce, Nitro Whipped Cream
For this dish I will cover the table with butcher paper to make an artistic display with amazing flavors, textures, and colors.
