THE GRAND TETON HARVEST MENU USD 130
FIRST COURSE
- THE WEDGE
- Bacon, Heirloom Tomato, Onion, Bleu Cheese, Buttermilk Ranch
- WESTBANK CAESAR
- Baby Gem Lettuce, White Anchovy, Focaccia Streusel
- BUTTERNUT SQUASH BISQUE
- Lobster, Tahitian Vanilla, Sunchoke, Parsnip
- SPANISH CHARRED OCTOPUS
- Crispy Potato, Scallion Chimichurri, Chorizo Espuma, Saffron Aioli
- CELERIAC AGNOLOTTI
- Prosciutto, Black Truffle, Foraged Mushrooms, Chestnut Sauce
ENTRÉE
- ROASTED SALMON
- with Herb Citrus Butter Sauce
- MISOYOKI BLACK COD
- with Ginger Dashi
- KOJI CURED PORK CHOP
- with Smoked Trout Roe Sauce
- 18 OZ DRY AGED BONE-IN BISON NEW YORK STRIP
- with Huckleberry Steak Sauce
- 8 OZ ANGUS FILET MIGNON
- with Au Poivre
SIDES FOR THE TABLE
- ROASTED MUSHROOMS
- Wyoming Whiskey, Garlic Confit, Herbs
- GOLDEN POTATO PURÉE
- with Butter and Chives
- BROCCOLINI
- Calabrian Chilli Peppers, White Anchovy, Meyer Lemon
DESSERT
- MOSTACHON
- Pecan Meringue Cake, Vanilla Diplomat, Creme, Earl Grey Chocolate Emulsion, Macerated Strawberries
- CHOCOLATE ESPRESSO ORANGE
- Espresso Cremeux, Tequila Whipped Ganache, Toasted Honey and Orange Cake, Chocolate Sorbet, Pop Rock Crumbs
- APPLE GINGER YUZU
- Granny Smith Ginger Mousse, Apple Compote Cotton Cake, Yuzu Gel, Yogurt Streusel