July 25th, 2009
Amuse
Tuna Ball, Crystallized Ginger
Spiced Valencia Orange Segment, Aged Balsamic
Homemade Ginger Ale
First
Striped Bass Sashimi with Soy Syrup & Chili Oil
Second
Asian Gazpacho, Cilantro-Jicama Cream
Third
Spaghetti with Crab, Lemon & Jalapeño
Main
Swordfish Paillard with Leeks & White Grapefruit
Dessert
Peaches in Apricot-Brandy Sauce
White Wine Granité
