Consulting Chef Laurent Gras, Executive Chef Rick Tramonto of TRU -- Chicago
December 2006


Hot & Cold King Oyster Mushrooms, Caviar

Artichoke Soup, Ricotta Gnocchi, Olive Emulsion

Millbrook Farms Venison Saddle, Zinfandel-Huckleberry Essence, Ginger Snaps, Pear

Parmesan: Ricotta, Marscapone, Brioche Crostini, Garlic, White Truffles

Apple Far Breton, Cider & Calvados Ice Cream, Golden Raisins