Menu for the Ambassador to the Philippines

Amuse-Gueule

Fresh Sardines and Caponate

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Fricasee of Pemmaquid Oysters

with Leeks, Salsify, Fingerling Potatoes, and Osetra Caviar

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Sautéed Foie Gras au Poivre

Organic Grain Salad and Pomegranate Vinaigrette

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Roasted Line-Caught Sea Bass

with Savoy Cabbage, Fresh Porcini, and Lobster Bordelaise

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Main Diver Sea Scallops

Larded with Black Truffles, Artichokes Barigoule, and Truffled Poultry Broth

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Wild Scottish Hare

with Gratin of Acorn Squash and Prune with Bitter Chocolate Sauce

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Selection of Artisan Cheeses