2012 Menus
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Table One - Three Jewels
Chefs Matthew Accarrino of SPQR
& Robert Petzold of Bocadillos
1
Black Cod "Bacalao" Crudo
with Persimmon, Citrus & Chile
Chef Robert Petzold
2
Sweet Carrot and Umbrian Lentil Salad
with Medjool Date & Vadouvan Curry Crema
Chef Matthew Accarrino
3
Braised Beef Short Rib
With Winter Vegetables & Gremolata
Chef Robert Petzold
4
Tiramisu
Chef Matthew Accarrino
♦
Table Two - Vajra
Chefs Bruce Hill & Erik Lowe of Bix, Picco, and Zero Zero
& Rocky Maselli of A16
1
Grilled Octopus Salad with Saffron Potatoes & Salsa Verde
VEGETARIAN OPTION
Grilled Escarole Salad with Saffron Potato & Salsa Verde
Chef Rocky Maselli
2
Mariquita Farms Carrot Soup With Truffled Forest Mushrooms
Chefs Bruce Hill and Erik Lowe
3
Braised Beef Short Rib with Chestnuts & Red Wine
VEGETARIAN OPTION
Wild Pumpkin Sformato with Chestnuts Braised in Red Wine
Chef Rocky Maselli
4
Pippin Apple Pie with Buttermilk Ice Cream
Chefs Bruce Hill and Erik Lowe
♦
Table Three - Double Vajra
Chefs Phillipe Chevalier of Chevalier
& Banks White of FIVE
1
Micro Greens with Baby Seasonal Vegetables
& Lemon Thyme Honey Vinaigrette
Chef Philippe Chevalier
2
Seared Day Boat Scallops with Quinoa, Dates,
Black Walnut Salsa Verde & Burnt Orange Coffee Sauce
VEGETARIAN OPTION
Persimmon with Roasted Chestnut, Winter Squash,
Quinoa, Dates & BlackWalnut Salsa Verde
Chef Banks White
3
Beef Tenderloin with Fresh Black Truffle Port Sauce
& Gratin Dauphinois
VEGETARIAN OPTION
House Made Gnocchi with
Tiny Vegetables, Pine Nuts, Pesto & Parmesan
Chef Philippe Chevalier
4
Buttered Ginger Soda Bread with
Fairytale Pumpkin, Cranberry & Coriander Honey Ice Cream
Chef Banks White
♦
Table Four - Victory Banner
Chefs David Bazirgan of Fifth Floor
& Philippe Striffeler of Restaurant ANZU
1
Roasted Root Vegetable Salad with Baby Beets, Parsnip, Turnips,
Burrata Cheese & Blood Orange Vinaigrette
Chef Philippe Striffeler
2
Uni Flan with Dungeness Crab,
Saffron & Kaffir Lime
Chef David Bazirgan
3
Wagyu Beef Onglet Steak
Salinas Purple Cauliflower Mash, Leek Fondue, Figs
& Balsamic Red Wine Sauce
Chef Philippe Striffeler
4
Chocolate Bombe with Walnuts & Pomegranate
Chef David Bazirgan
♦
Table Five - Precious Parasol
Chefs Sean Baker of Gather Restaurant
& Mark Dommen of One Market Restaurant
1
Lightly Smoked Trout With Crème Fraîche,
Bowfin Caviar & Crispy Potato
VEGETARIAN OPTION
Beet Carpaccio with Chevre, Radish & Micro Herbs
Chef Mark Dommen
2
Carrots, Parsnip "Lardo", Cashews,
Nettles & Fried Wheat Berries (Vegetarian)
Chef Sean Baker
3
Devils Gulch Rabbit Ballotine
Chestnut Puree, Mustard Greens & Pioppini Mushrooms
VEGETARIAN OPTION
Artichokes: Roasted, Pureed & Fried with Hazelnuts
Chef Mark Dommen
4
Pumpkin with House Made Cheese,
Smoked Sour Apple & White Chocolate
Chef Sean Baker
♦
Table Six - Golden Fish
Chefs Preston Dishman of Viognier
& Joseph Humphrey of Dixie
1
King Trumpet Mushroom Salad with
Andouille [Sausage], Pecans, Parmesan & Cocoa Nibs
Chef Joseph Humphrey
2
Butter Poached Lobster with
Butternut Squash, Chestnut & Truffle
VEGETARIAN OPTION
Risotto of Butternut Squash, Chestnut, Truffle & Aged Gouda
Chef Preston Dishman
3
Roast Duck with Turnips,
Mustard & Dirty Rice-Styled Risotto
VEGETARIAN OPTION
Braised Collard Green Tortellini, Garnet Yam,
Smoked Onion Compote & Aged Cheddar Cheese
Chef Joseph Humphrey
4
Sticky Pudding with
Crème Fraîche Ice Cream & Toffee Sauce
Chef Preston Dishman
♦
Table Seven - White Conch Shell
Chefs Dmitry Elperin of The Village Pub
& John Madriaga of Spruce
1
Cinderella Pumpkin Soup with Huckleberries,
Ricotta & Pain d'Épices [Spice-bread]
Chef Dmitry Elperin
2
Sea Bass with Matsutake Mushrooms,
Pine Nut Purée & Braised Salsify
VEGETARIAN OPTION
Cavatelli [Pasta] with Matsutake Mushrooms, Pine Nut Purée & Braised Salsify
Chef Dmitry Elperin
3
Liberty Farms Duck Breast Aged on the Bone
With Glazed Beet Mille-Feuille & Boudin Noir [Sausage]
VEGETARIAN OPTION
SMIP Ranch Vegetable Mille-Feuille with Mustard Greens & Vegetable Bouillon
Chef John Madriaga
4
Parsnip Cake with White Coffee Ice Cream,
Roasted Parsnip Custard & Vanilla-Pear Gelée
Chef John Madriaga
♦
Table Eight - Lotus Flower
Chefs Mark Richardson of Four Seasons Hotel San Francisco
& Peter Armellino of Plumed Horse
1
Salad of Roasted Brussel Sprouts with Pickled Pears,
Goats Cheese Mousse & Pumpkin Seed Vinaigrette
Chef Peter Armellino
2
Roasted California Sturgeon with Hen of the Woods Mushrooms,
Celery Root Purée & Chestnut Soubise [Sauce]
VEGETARIAN OPTION
Chestnut Soup, Celery Root Flan, Hen of the Woods Mushrooms
Chef Peter Armellino
3
Rib Eye Cap Steak with Beef Cheek Ravioli with Truffle,
Grilled "Salad" & Crisp Aligot Potato
VEGETARIAN OPTION
Seared Parmesan “Cheesecake”, Braised Greens, 63° Egg, Truffle,
Maitake Mushroom & Roasted Vegetable Jus
Chef Mark Richardson
4
Caramelized Honeycrisp Apples with Pâtè à Foncer Pastry
& Cheddar Cheese Ice Cream
Chef Mark Richardson
♦
Table Nine - Endless Knot
Chefs Patrick Albert of Café de la Presse
& Gerald Hirigoyen of Piperade
1
Lobster Consommé with Japanese Mushrooms
VEGETARIAN OPTION
Butternut Squash Soup with
Wild Mushrooms & Five Spice Cream
Chef Patrick Albert
2
Alaskan Halibut with
Brussels Sprouts, Pears & Bacon Chef
VEGETARIAN OPTION
Crispy Mushroom and Chestnut Brick
Gerald Hirigoyen
3
Braised Veal Short Ribs in Pinot Noir Sauce,
Parsnips Purée, Glazed Baby Beets & Carrots
VEGETARIAN OPTION
Quinoa Pilaf with Provençal Grilled Vegetables
Chef Patrick Albert
4
Milk Chocolate & Hazelnut “Biarritz Rocher”
Chef Gerald Hirigoyen
♦
Table Ten - Vase of Great Treasure
Chefs Kim Alter of Haven
& Ron Boyd of Plum
1
Porcini Consommé with Pickled Turnip
Charred Endive & Madera
Chef Ron Boyd
2
Scallop with Hearts of Palm, Marrow & Citrus
VEGETARIAN OPTION
Beet and Hearts of Palm Salad with Blood Orange Vinaigrette
Chef Ron Boyd
3
Duck with Salsify, Kohlrabi & Savory Duck Liver Vinaigrette
VEGETARIAN OPTION
Wheat Berry Risotto with Vegetables
Chef Kim Alter
4
Almond Joy with Chocolate Cream
Almond Tuile & Coconut Fluff
Chef Kim Alter
♦
Table Eleven - Wheel of Knowledge
Chefs Saundra Middleton of Mayfield Bakery & Café
& John Cahill of Café des Amis
1
Roasted Beet Salad with Persimmons,
Warm Goat Cheese & Pistachios
Chef Saundra Middleton
2
Wild Striped Bass with Green Lentils,
Caramelized Soubise, Brioche & Crispy Garlic
VEGETARIAN OPTION
Gnocchi Parisiennes, with Fall Squash, Sage & Brown Butter
Chef John Cahill
3
Braised Short Rib with Caramelized Quince,
Broccoli di Ciccio & Bordelaise Sauce
VEGETARIAN OPTION
Pumpkin Risotto with Roasted Brassicas & Sage Brown Butter
Chef Saundra Middleton
4
Pumpkin Crème Brûlée with
Almond Tuile & Chestnut Sable
Chef John Cahill
