A tasting Menu: Three is the magic number!

Amuse Bouche: "Oysters"
Natural
Dressed
Cooked



First Course: "Soup"
Complex asparagus
Fiery red pepper
Cool red beet



Entrée: "Beef"
Seared on green
Braised in red
Drizzled in blue



Dessert Course: "Caramel"
Vanilla crème brule
Caramelized goose berry
Apple cake with caramel noisette