Chef Celebration Dinner

Pamplemousse Grille

April 5^th, 2011

Amuse

Galantine of Local Chicken with Hazelnuts,
Tangerine Supremes, Frangelico Citrus Caviar

Chef Jim Phillips, Chef Hanis Cavin

†

1^st Course

Forest Wild Mushroom Bisque

Pancetta Crisp, Citrus Parsley Andante, Truffle Oil, Fennel Pollen

Or

Jordanian Za’atar Dusted Wild Prawn and Scallop

Saffron Couscous Pearls, Pain D’Epices, Ginger Foam

Preserved Kumquat

Chef Bernard Guillas

†

2^nd Course

Saffron Risotto

Grilled Quail, Porcini Mushrooms

Or

Saffron Risotto

Butter Poached Lobster, Baby Artichokes

P Grille Team

†

Entrée

Alaskan Halibut

Caramelized Spring Onion Broth, Yukon Potatoes

Crispy Celery and Almond Salad

Chef Thomas DiMella

Or

Braised Veal Short Rib

Spring Pea Hash, Crispy Chanterelles, Pomegranate Butter

Chef Hanis Cavin

Or

Duo All Natural Prime Brandt Beef

Bavette Steak, Smoked Roasted Boneless Short Rib

Spring Ramp Custard, Truffled Cheddar Cauliflower Puree

Chef Jim Phillips

†

Dessert

Trio of Peach Crisp, Warm Chocolate Caramel Cake & Tonka Bean Gelato

P Grille Team