OTT Menu

Don’t even ask what it’s going to cost - birthdays come but once a year!



* Amuse-Bouche

* Scrambled Egg with Lime Crème Fraîche and White Sturgeon Caviar

* Oxtail and Foie Gras Terrine with Carrot-Cumin Salad and a Bing Cherry Relish

* Diver’s Sea Scallop with Celeriac Puree, Lemon Confit and a Meyer Lemon Nage

* Maine Lobster with Roasted Beets and a Lobster Pastis Sauce with Sea Urchin Roe

* Hudson Valley Foie Gras with Caramelized Preserved Peach and a Klipsun Vineyard Verjus Sauce

* Columbia River Sturgeon with Hedgehog Mushroom, Brussels Sprouts and a Red Wine-Spicy Bacon Sauce

* Green Darjeeling Tea Infused Sorbet

* Venison Medallions with Green Lentils, Roasted Parsnips and a Laurel Bay Sauce

* Symphony Of Desserts

* Mignardises

Tonight’s Dinner ~ Chris Pirillo

What's wrong with egg and chips and a nice mug of tea!

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