Chefs table

I did not come up with the menu but I added my touches all over it and added two courses. The sorbet was my idea and I came up with the Amuse Bouche.

Amuse Bouche (Surprise for the guests as soon as they sat down.)
My play on chicken noodle soup: Encapsulated chicken consume, carrots and parsnips with fresh pasta and parsley.

First: (Scott) pea bisque topped with  Parmesan Foam (Me) paired with a shaved spring vegetables salad and roasted egg plant.

Second: (My dish)

Toasted brioche with seared foie gras, caramelized pear chutney, vanilla sabayon, sriracha caviar, fried leeks.

Third: (Bake shop made it and I presented it) Liquid nitrogen grapefruit sorbet with candied grape fruit

Forth: (Scott)
Raw sugar seared Alaskan halibut lemongrass-ginger broth with spring vegetables

Desert: (Brian from bake shop with katie plating)

Banana molleus, orchid chocolate mousse dome, chocolate sauce, vanilla rum diplomat sauce.

Rioja

Went out to eat for 52.80 week. Went to Rioja and had an amazing meal!

artichoke tortelloni, goat cheese and artichoke mousse stuffed pasta, artichoke broth, truffle essence, queso de mano cheese, chervil

Greek salad, cucumber carpaccio, tomato gelée, Valbreso feta mousse, Kalamata olives, roasted red peppers, dehydrated onion, oregano vinaigrette

Liberty Farms Pekin duck, seared breast and citrus duck sausage, fregola sarda salad: caramelized eggplant, celery, basil, parsley, smoky orange sauce, olive-orange purée

Dungeness crab, celery gelée, crème fraîche tossed Dungeness crab, shaved fresh Hawaiian heart of palm, cucumber, lime confiture, sel gris

winter gingerbread, frozen gingerbread mousse, gingerbread cake, cranberry gelée, crystalized ginger, cranberry sorbet, molasses crème anqlaise