Chef’s Demonstration Menu
An in-house cooking tutorial with Windows’ Executive ChefSmall Plates
Dungeness Crab Salad
pumpernickel toast, Shiso leaves, Valencia Orange and celery root
Red Grapefruit Cured Hamachi
White Sturgeon caviar, Euro cucumbers icicle radish
Baby Lamb Chops
with crimson couscous and black mission fig with a balsamic glaze
Kobe Beef Tenderloin with Maine Lobster
in a sweet summer corn and black truffle
Muscovy Stuffed Duck Breast
duck breast stuffed with apples and chestnuts and roasted in bacon
served on celery root puree with a Calvados duck sauce
Tempura of White Maitake Mushroom
Persian cucumbers, confit of Meyer lemon and Mitsua with Umeboshi dressing
Dessert Buffet
Hazelnut Tart
hazelnut gianduja tart with sour cherries and buttery anise streusel
Passion Paradise
almond and lemon biscuit with passion fruit cream,
milk chocolate Bavarian and crisp nougatine
Nuts About Peach
Mediterranean peach and pistachio duo, almond paste chiboust cream
and orange flower essence scented custard
Dark Chocolate Dream
dark chocolate fondant with citrus creme brulee, almond sweet dough,
and dark cocoa mirror
Coconut Surprise
coconut dacquoise with lime mousseline cream, caramelized bananas and exotic fruit glaze
Apple Chantilly
Financier a la apple and walnut, caramel cream, cinnamon ladyfingers,
and Vermont maple syrup
download our Small Plate Menu
