Sample of Chef's Tasting Menu
Rushmore - Spring 2006 Grand Amuse- Bouche ---Popcorn shrimp, watermelon, balsamic vinegar --- Truffle ravioli, butter poached lobster, basil froth --- Chilled heirloom tomato soup, argan oil, micro mizuna --- Wild salmon, crushed peas, baby carrots, truffle foam --- Kurobuta Pork, fava beans, morels, porcini reduction, sunflower sprouts --- Amuse Reprise --- Foie gras sundae- dolce de leche ice cream, pound cake --- Strawberry rhubarb tart, goat cheese ice cream, candied violets --- Mignardises
