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| Guest Chef Menu - Four Courses of Fall Flavors |
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| Chef Anahita Naderi - September 25, 2009 |
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| First Course |
Butternut Squash & Spiced Apple Soup
Crostini with Honey-Sage Butter
Roasted Beet & Goat Cheese Salad with Balsamic Reduction |
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| Second Course |
Pan Seared White Fish - Salad Shirazi - Persian Pickled Vegetables -
Lemon Butter Sauce - Dill Oil Drizzle |
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| Third Course |
Cumin Rubbed Fillet Mignon - Feta Crumbles - Confetti Couscous -
Wild Mushroom & Fig Saute - Pomegranate Port Sauce |
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| Fourth Course |
Wine Poached Pear - Cardamom Ice Cream - Sweet Mint & Pistachio Pesto -
Phyllo Tuile |
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$55.00 per person, plus tax and gratuity |
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