Palm Springs, CA

Menu

Hors d’Oeuvre

Baja Kumamoto Oysters with Habanero–Passion Fruit Mignonette

Lobster Schnitzel with Sauce Rouille and Flowering Fennel

Drake Farms Goat Cheese with Temecula Valley Honey, Bougainvillea, and Cactus Confit

Champagne Larmandier-Bernier Longitude Blanc de Blancs 1er Cru Extra Brut NV

Le Débutant > Park Pineau des Charentes with Dolin Blanc Vermouth de Chambery, Angostura Orange Bitters, and Lemon Zest

Dinner

Amuse Bouche > Foie Gras with Cara Cara Orange, 123 Farm Lavender Honey, and Riesling Gelée

Vegetarian Option > Young Zucchini–Thai Basil Mousse with Marinated Market Vegetables  

Shared Small Plates

Wood-Grilled Octopus with Red Pepper Emulsion, Pickled Chanterelles, and Mint

Duck Fat Fries with Green Peppercorn Mayonnaise

Romanesco with Drake Farms Goat Cheese, Temecula Valley Honey, Pickled Cherry, and Poblano Chile–Rosemary Ferment

Wagyu Beef Carpaccio with Parsnip Purée, Truffle Salsa, Shaved Pecorino, and County Line Farm Greens

Champagne Charles Heidsieck Brut NV  

Choice of Main Course

Line-Caught Turbot with Saltspring Island Mussels, Five-Saveurs Sauce, and Young Root Vegetables

Raventos i Blanc de Nit Brut Rosé 2015

Fried Cauliflower Steak with Tahini, Fresno Chile–Garlic Ferment, and Flowering Herbs

Domaine de la Meulière Les Fourneaux 1er Cru Chablis 2015

Duck Confit with Le Puy Lentil–Duck Merguez Ragú, Cipolline, and Young Golden Beets

Domaine Charlopin-Tissier Les Longeroies Marsannay 2015

Wood-Grilled Hangar Steak with Pickled Ramp–Herb Butter, Potato–Taleggio Purée, Weiser Family Farms Carrots, and Black Garlic

Le Ragnaie Brunello di Montalcino 2012  

Shared Desserts 

Pistachio Mousse Cake with Passion Fruit Glaze and Dehydrated Bougainvillea

Baba au Rhum with Harry’s Strawberries, Lavender, and Orange Blossom Crème Anglaise

HA’s Honey Crisp Apple Tarte Tatin with Housemade Pastry and Vanilla Bean Ice Cream

Domaine des Baumard Quarts de Chaumes