Claudio Corallo | Spring 2009

Radish Soup with Rapéed Chocolate
Wine To Be Decided...

Seared Foie Gras with « Cioccolato con uva passa » Sauce
with Apple Fondue and Raisin and Sauternes Compôte
Wine To Be Decided...

Sautéed Rex Sole Filet
with Chive, Chervil, and a Cocoa-Nib Beurre Blanc
Wine To Be Decided...

100% Cacao Chocolate and Champagne Sorbet

Sautéed Venison Medallions with Dark Chocolate & Port Sauce
with Nettle and Spinach Stuffed Endives
2004 Crozes-Hermitage Domaine des Hauts Châssis

Salad of Micro Greens and Edible Flowers
in a Cocoa-Nib Vinaigrette

Chocolate and Ginger Soup
with Vanilla-Infused Brioches Bouchons

« Fritelle di Riso » Rice Fritters
with Chocolate, Raisin, and Caramelized Coconut Sauce

Cocoa-Nib Tuiles with Chocolate Orange Crémeux
with Corallo Coffee Iced Parfait and Blood Orange Coulis

$175.00

To book, please telephone the Restaurant at 206.784.3463

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