HOSTS

TKRG CHEFS PROVENAL DINNER

Canaps
squash blossoms with olivade
anchovy and fennel tarte
chickpea panisse with roasted eggplant
goat cheese tartlet with piquillo peppers
compressed summer melon & Devin Knell ham
Mot Imperial Brut Champagne & Pastis

Salade de Tomate
TFL garden tomato salad with cucumber,
basil, red wine vinaigrette
Chteau dEsclans. Ctes de Provence, Whispering Angel Ros 2014

Huitres
Crevettes
Salade de Haricots Blancs
Crudite with Anchoade
Olives Marines
Clos Sainte Magdelaine, Cassis Blanc 2013

choice of:
Saumon Pol
potato-crusted salmon fillet with melted leeks
& a Spanish caper emulsion
Domaines Ott, Clos Mireille, Ctes de Provence, Blanc de Blancs 2012

-or-

Navarin d'Agneau
Elysian Fields lamb shoulder stew with summer vegetables
Hecht & Bannier, Bandol 2009
with
roasted Fingerling Potatoes with Rouille
Cous Cous with sauce Pistou
Ratatouille

Figues et Miel avec Crme Glace a la Mascarpone

black mission figs with honey
& mascarpone ice cream
Paul Jaboulet Aine, Muscat de Baumes de Venise, Le Chant des Grolles 2011

Mignardises
lemon verbena pate de fruit
nougatine
chocolate macaron
anise shortbread

Chef Thomas Keller

Chef de Cuisines Josh Crain, Michael DeCicco, David Hands, Ross Melling & Michael Sandoval
Pastry Chefs Alessandra Altieri, Nicholas Bonamico, Elaine Chok, Francois Hiegel, Janine Weismann
& Scott Wheatfill