MANRESA

MANRESA

Michelin Star San Francisco Bay Area

Manresa

320 Village Ln, Los Gatos, CA 95030
(408) 354-4330
www.manresarestaurant.com
American

Chef’s Menu – 2013

After enjoying a fabulous meal in 2009, we returned with a party of five for a winter menu. Menus change with the seasons. I must say the service continues to excel. Food comprised of nine dishes plus desserts. Each course was a work of art, visually and in its preparation and taste.

Amuse Bouche

red pepper and black olive madeleines
manresa_amusebouche_2013

manresa_amuse_bouche

Bread

house-baked bread
manresa_bread_2013

First Course

local milk panna cotta with abalone
manresa_1st_course

Second Course

manresa_sashimi

Third Course

locally grown greens, flowers and herbs and “soil”
manresa_veggie

manresa_veggies

Fourth Course

manresa_fish

Fifth Course

manresa_popcorn

Sixth Course

manresa_soup

Seventh Course

manresa_duck

Eigth Course

manresa_steak

manresa_smith_apple

Ninth Course

manresa_dessert2013

Petit Fours

manresa_petit_fours_2013

January Menu

manresa_menu_2013

ALINEA

ALINEA

Chicago Michelin Star

Alinea

1723 N Halsted Street, Chicago, IL 60614
(312) 867-0110
www.alinearestaurant.com
American

17 Course Tasting Menu

The presentation was absolutely ridiculous fun. My favorite part was for the grand finale, the chefs made an artful spread upon our table. Chef Grant Achatz decorated the table with swirls of stout, marigold petals, and squares of lingonberry and orange-butternut squash sauces. This meal certainly live up to my expectations of a Michelin rated restaurant. I left Alinea feeling very happy and satisfied. I will always remember this experience.

Butternut

muscovado, finger lime, West Indies
alinea_butternut

Sea Urchin

white chocolate, sudachi, wasabi
alinea_sea_urchin

King Crab

mignonette
alinea_lobster

Razor Clam

shiso, soy, daikon
alinea_razor_clam

Otoro

thai banana, sea salt, kaffir lime
alinea_otoro

Corn

huitlacoche, sour cherry, silk
alinea_corn

Brook Trout

sage, bourbon, nasturtium
alinea_brook_trout

Hot Potato

cold potato, black truffle, butter
alinea_hot_potato

Matsutake

pork, huckleberry, pine
alinea_matsutake

Black Truffle

explosion, romaine, parmesan
alinea_blk_truffle

Chicken & 60 Garnishes

including gingerbread, tomato caviar, huckleberries, fig, fennel gelée, blueberries, slivered almond, peanut, cilanto, saffron, carrot, etc.
alinea_chicken60

alinea_chicken_60

Brie

lingonberry, shallot, oak leaves
alinea_brie

Ginger

five other flavors
alinea_ginger

Carrot

coconut, white sesame, caramelized honey
alinea_carrot2

alinea_carrot

Ballon

helium, green apple
alinea_ballon

alinea_eating_ballon

Dark Chocolate

chestnut, rye, birch syrup
alinea_chef_grant

alinea_dessert

BENU

BENU

Michelin Star San Francisco Bay Area

Benu

22 Hawthorne St.,San Francisco, CA 94105
(415) 685-4860
www.benusf.com
Asian Fusion

18 Course Tasting Menu

1st Course

Thousand-year old quail egg, potage, ginger
benu_quail_egg

2nd Course

Oyster, pork belly, kimchi
benu_oyster

3rd Course

Potato salad with anchovy
benu_potato_salad_ball

4th Course

Wild salmon roe, eggplant, buckwheat, perlla
benu_salmon_roe

5th Course

Chicken liver steamed in rice wine, caviar, green apple, radish, brioche
benu_chicken_liver

6th Course

eel, feuille de brick, crème fraîche, lime
benu_eel_cream

7th Course

Sesame tofu, black moss, baby corn.
benu_tofu

Tomato and preserved plum
benu_plum

9th Course

Lobster coral xiao long bao
benu_xiaolongbao

10th Course

Salt and pepper squid
benu_squid

11th Course

Sablefish, soft shell clam, black bean, squash
benu_sablefish

12th Course

Abalone blanquette
benu_abalone

13th Course

Duck, cucumber, scallion, Shaoxing wine, black truffle bun
benu_duck

benu_blk_truffle_bun

14th Course

Roast quail, turnip, spicy cabbage, cherry
benu_quail

15th Course

“Shark’s fin” soup, dungeness crab, Jinhua ham, black truffle custard
benu_sharksfin

16th Course

Melon, sake, pine
benu_melon

17th Course

Spice cake, blueberry, yogurt, oatmeal ice cream
benu_spice_cake

18th Course

Chocolates
benu_petite_four

JEAN GEORGES

JEAN GEORGES

Michelin Star New York

Jean Georges

1 Central Park West, New York, NY 10023
(212) 299-3900
www.jean-georges.com
French

Lunch Menu

Lunch at Jean-Georges is quite a deal at two plates for $38 with each additional plate at $19. Despite the price, it has all the trappings of the three-star experience: the refined plating, the sleek decor with neutral colors and tons of natural light, the flawless service. For me, though, the food doesn’t measure up to that of the other restaurants with three Michelin stars. It’s like there’s one flavor missing from every dish.

Amuse Bouche

jean-georges_amuse_bouche

Egg Caviar

Soft-scrambled eggs served in the shell, topped with whipped cream and a spoonful of caviar.
jean-georges_caviar

Sea Scallops

Caramelized Cauliflower, Caper-Raisin Emulsion
jean-georges_scallops

Maine Ruby Shrimp

Sea Urchin, Green Chili and Lime
jean-georges_shrimp

Foie Gras

Strawberry Granola, Aged Balsamic and Sorrel
jean-georges_foie_gras

Black Sea Bass

Crusted with Nuts and Seeds, Sweet and Sour Jus
jean-georges_fish

Caramel

Caramelized Pineapple, Carrot Cake and Molasses Sticky Toffee Cake, Young Coconut Sorbet and Tamarind Caramel.
jean-georges_caramel

Marshmallow

jean-georges_mashmallow

jean-georges_mashmarrow

Strawberry Rhubarb Macaroons

jean-georges_macaroon

Chocolates

jean-georges_chocolate

ELEVEN MADISON PARK

ELEVEN MADISON PARK

Michelin Star New York

Eleven Madison Park

11 Madison Avenue, New York, NY 10010
(212) 889-0905
elevenmadisonpark.com/
French

FOUR COURSES MENU

Amuse Bouche

Savory parmesan and black truffle black and white cookies.
eleven_madison_park_amuse

eleven_madison_park_cookies

Amuse Bouche

Quail egg and bacon chive brioche.
11_madison_park_amuse_bouch

Tea

Smoked apple celery tea with a thyme bundle.
eleven_madison_park_tea

Amuse Bouche

Curry lollipops with lentils.
11_madison_park_lollipops

Amuse Bouche

eleven-madison_park_amuse

eleven_madison_park-amuse

Bread, Butter, & Salt

Bread with goat’s milk and cow’s milk butter.
eleven_madison_park_bread

Foie Gras

Celery Branch “Ribbons,” Spiced Cinnamon Persimmon, French Breakfast Radishes and Blis Solera Sherry Vinegar with Toasted Brioche.
eleven_madison_park_foie

Lobster

Compressed Honey Crisp Apples, Glazed Sunchokes and Field Mizuna with Black Winter Truffle Emulsion.
eleven_madison_park_lobster

Chicken

Hand made pasta, a little butter, and a lot of white truffle.
eleven_madison_park_chicken

eleven_madison_park-chicken

Chevre

Goat cheese with raspberry gelee and chamomile sorbet.
eleven_madison_park_chevre

Egg Cream

Vanilla malt egg cream.
eleven_madison_park_eggcrea

Cheese

eleven_madison_park_cheese

Chocolate

Chocolate tart with salted caramel and chocolate sorbet.
eleven_madison_park_chocola

PER SE

PER SE

Michelin Star New York

Per Se

10 Columbus Cir, New York, NY 10019
(212) 823-9335
http://www.perseny.com/
French

Chef’s Tasting Menu

The food was spectacular. Worth every penny as this was a 3+ hours experience and not just a meal. Favorites were the Scotia lobster course and the never ending dessert course. Every detail of the experience was impeccable. Great evening and excellent dining experience.

Salmon Tartare

Salmon Tartare with Sweet Red Onion Creme Fraiche.
perse_salmon

Bread

I enjoy their in house baked bread very much.
perse_bread

Oysters & Pearls

“Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar.
perse_soup

Foie Gras au Torchon

Celery Branch “Ribbons,” Spiced Cinnamon Persimmon, French Breakfast Radishes and Blis Solera Sherry Vinegar with Toasted Brioche.
perse_foie_gras

Butter Poached Nova Scotia Lobster

Compressed Honey Crisp Apples, Glazed Sunchokes and Field Mizuna with Black Winter Truffle Emulsion.
perse_lobster

White Truffle Pasta

Hand made pasta, a little butter, and a lot of white truffle.
perse_white_truffle_pasta

Four Story Hill Fram’s “Rouelle de Poularde”

Tahitian Squash, Confit Chestnuts and Watercress with “Gremolata”.
perse_confit

Pear Sorbet

“Silver Dollar” Pancakes, K & J Orchard’s Asian Pear, Bosc Pear Compote and Anise “Panna Cotta” with Almond Crisp.
perse_sorbet

Mast Brothers’ Chocolate “Marquise,” Pumpkin “Bavarois” and Hazelnut Marshmallow with Spiced Ice Cream.
perse_dessert

Petit Fours

Salted Caramel, Walnut-cherry Nougat, and a variety of Tiny Hard Candies.
perse_petit_fours

per_se_restaurant

Chocolate Covered Hazelnuts
perse_chocolate

House Made Coconut, Milk Chocolate, and dark Chocolate Truffles
per_se_petit_fours

LE BERNARDIN

LE BERNARDIN

Michelin Star New York

Le Bernardin

The Equitable Building
155 W 51st Street, New York, 10019
(212) 554-1515
http://www.le-bernardin.com
Seafood/French

Four Course Menu

Amuse Bouche

le-bernardin_amuse_bouche

Tuna

Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Chives and Extra Virgin Olive Oil.
le-bernardin_tuna

Lobster

Warm Lobster Carpaccio; Heart of Palm; Orange Vinaigrette.
le-bernardin_lobster

Black Bass

Crispy Black Bass; Braised Celery & Parsnip Custard; Iberico Ham – Green Peppercorn Sauce.
le-bernardin_black_cod

Dessert

Yuzu Parfait; Meringue; Green Tea Biscuit, Ice Cream.
le-bernardin_dessert

Petit Fours

le-bernardin_petit_fours

THE FRENCH LAUNDRY

THE FRENCH LAUNDRY

Michelin Star Napa

The French Laundry

6640 Washington Street
Yountville, CA 94599
(707) 944-2380
www.frenchlaundry.com
French

CHEF TASTING MENU

The French Laundry has only 16 tables so it’s extremely difficult to get a reservation. They take reservations two months in advance to the day, every morning starting at 10 AM Pacific Time. Luckily, we got a 11:30am spot.

Lunch, like dinner, includes a couple Amuse-bouche items followed by 9 courses and concludes with Mignardises which are bite-size desserts. Each dish was unique and reflected the flavors of summer and featured vegetables from their garden. Every item on the dish was cooked and composed seamlessly and complimented one another. I have no doubt that my next visit here will be just as good, if not better.

Amuse Bouche

Warm Cheese Puffs Piped with Mornay Sauce
the_french_laundry_amuse

Amuse Bouche

The Signature Salmon Cornets.
french_laundry_amusebouche

Bread & Butter

Bouchon Bakery Rolls and Butter
the_french_laundry_bread

Cauliflower “Panna Cotta”

with Island Creek Oyster Glaze and California Sturgeon Caviar
the_french_laundry_caviar

Salad of Hawaiian Hearts of Peach Palm

Santa Rosa Plums, Red Radish, Red Ribbon Sorrel and Hazelnut
the_french_laundry_palm

Moulard Duck “Foie Gras En Terrine”

Granny Smith Apple, English Walnut “Genoise,” Mizuna and Clove Gastrique
french_laundry_foie_gras

Atlantic Striped Bass “En Persillade”

Artichokes, Tomato Confit, Niçoise Olives, Parsley Shoots and Extra -Virgin Olive Oil Emulsion
the_french_laundry_fish

Florida Everglades Frog Legs

Yukon Gold Potato, Pickled Pearl Onions, Red Mustard and “Sauce Gribiche”
french_laundry_frog_legs

New Bedford Sea Scallop “Poêlée”

Sunchokes, Belgian Endive, Navel Orange, Pine Nuts and Watercress
the_french_laundry_scallop

Salmon Creek Farms Pork Belly

English Peas, Romaine Lettuce, Hobbs’ Bacon and “Sauce Soubise”
the_french_laundry_porkbell

Andante Dairy “Cavatina”

Beets, Celery Branch and Royal Blenheim Apricot
the_french_laundry_cheese

Lemon Verbena “Vacherin”

Tellicherry Pepper Cream, Garden Lemon Verbena Sherbet and Chilled Silverado Trail Strawberry Consomme
the_french_laundry_pina

“Gâteau Saint Nizie Au Manjari”

Mango-Chili Relish, Mast Brothers Chocolate Cocoa Nibs, Lime Foam and Coconut Milk Sorbet
the_french_laundry_dessert

french_laundry_dessert

Mignardises

House-Made Chocolate Truffles
the_french_laundry_petitfou

french_laundry_petitfours

The Kitchen

the_french_laundry_kitchen

MANRESA

MANRESA

Michelin Star San Francisco Bay Area

Manresa

320 Village Ln, Los Gatos, CA 95030
(408) 354-4330
www.manresarestaurant.com
American

Prix Fixe Menu – 2009

Amuse Bouche

red pepper pâtes de fruits, black olive madeleines
manresa_amuse_bouche

First Course

arpege farm egg
manresa_egg

Second Course

vegetables in calamari broth
manresa_squid

Third Course

manresa_soup

Fourth Course

Into the Spring Garden
manresa_salad

Fifth Course

squash and corgette risotto
manresa_risotto

Sixth Course

wild pacific salmon
manresa_salmon

Seventh Course

manresa_mushroom

Eigth Course

manresa_dessert

Ninth Course

beignets
manresa_beignets