Amuse bouche: Wild mushroom arrancini

1st course: king crab and avocado cannelloni
Grapefruit supremes, miso mayo, radish salad

2nd course: fresh ricotta agnolotti
Pickled ramp and black truffle fondue

3rd course: duo of beef
Red wine braised short ribs, sous-vide prime sirloin, roasted ramps salsify and bacon lardons

4th course: molten chocolate cake
Vanilla whipped cream, raspberry coulis, mint syrup
Other Infomation

Hello Christine
Here is The edited menu proposal. Let me know what you think. I removed the halibut from the menu but kept the crab dish. The crab dish is very approachable and I’m sure it will be a hit. I also changed the cannoli for a molten chocolate cake. Finally I changed the caviar/knish with a wild mushroom arrancini.

Meal for on 01 January 1970