December Sunday Supper

FIRST COURSE
Duck Confit “Rolls” in Szechuan Broth with Winter Vegetable Brunoise

SECOND COURSE
Chinese 5 Spiced Grilled Chicken Legs on Charred Savoy Cabbage with Ginger-Soy Egg Noodles

DESSERT
Pot Stickers Filled with Green Tea Rice Pudding

FIRST COURSE
Grilled Radicchio Wedge with Hot Bacon Vinaigrette, Roasted Pork Belly and Pickled Leeks

SECOND COURSE
Pan Seared Diver Scallops on Hangtown Hash with Sauce Vierge

DESSERT
Meyer Lemon Custard with Chocolate Biscotti

FIRST COURSE
Braised Savoy Cabbage Stuffed with House Sausage in Tomato-Paprika Broth

SECOND COURSE
Rosemary and Garlic Marinated Grilled Skirt Steak on Yukon Gold Mashed Potatoes with Baby Carrots and Watercress Sauce

DESSERT
Chocolate Almond Soufflé

FIRST COURSE
Buttermilk Potato Soup with Grilled Fennel

SECOND COURSE
Mace Rubbed Pork Loin with Truffled Winter Vegetable Lasagna, Cherry Cabernet Demi-Glace and Elephant Garlic Chips

DESSERT
Gingerbread Cake with Meyer Lemon Glaze