| Consulting Chef Laurent Gras, Executive Chef Rick Tramonto of TRU -- Chicago
December 2006 |
Hot & Cold King Oyster Mushrooms, Caviar
|
Artichoke Soup, Ricotta Gnocchi, Olive Emulsion |
Millbrook Farms Venison Saddle, Zinfandel-Huckleberry Essence, Ginger
Snaps, Pear |
Parmesan: Ricotta, Marscapone, Brioche Crostini, Garlic, White Truffles |
Apple Far Breton, Cider & Calvados Ice Cream, Golden Raisins |
|
