Stay tuned for 2015 details!
Find the SAVOR Supporter Circle menu here.
Turkey Braised in Mole
Turkey breast braised in a fragrant mole of dried chiles, tomato, almonds, Mexican chocolate and toasted pumpkin seeds.
Foie Gras with Lingonberry
Fresh duck foie gras quickly sauteed and served on brioche with lingonberry jam.
Duck leg very slowly simmered until soft, pulled from the bone and served on a ragout of French lentils.
Thyme Roasted Quail Legs
Quail legs basted with olive oil, roasted thyme and cracked black pepper.
Guinea Hen Confit on Wonton Crisps
Confit of guinea hen served on wonton crisps with pickled watermelon rind and cilantro.
Beef Carpaccio on Walnut Toast
Paper-thin slices of charred beef tenderloin on walnut bread with tarragon and mustard.
Ground lamb seasoned with paprika, parsley, lemon and coriander. Grilled and served with a yogurt and cucumber relish.
Espresso-Crusted Bison on Black Bread
Bison loin crusted in espresso and seared. Served on a very thin black bread crisp with plum chutney.
Smoked Brisket on Yucca Chip
Tender smoked brisket served on fried yucca chips with pickled green tomatoes.
Charred Masala Cauliflower with Dates
Cauliflower florets seasoned with masala and charred. Served with dates and Greek yogurt.
Brussels Sprout Cups with Miso, Green Apple and Cashew
Tiny Brussels sprout cups filled with apple and sprout slaw tossed with a miso dressing and garnished with cashew.
Fava Bean, English Pea and Porcini Crostini
A rustic puree of fava beans and English peas, served on toasted baguette and dusted with porcini mushroom powder.
Duo of Compressed Melon with Yuzu
Honeydew and cantaloupe melon pressed sous vide with yuzu and lemongrass.
Broccoli Rabe and Pancetta Stuffed Mushrooms
Oven roasted mushrooms stuffed with a mixture of broccoli rabe, pancetta, mushrooms and shallot.
Clams on the Half Shell
Steamed clams topped with garlic, thyme and lemon. Served chilled on the shell.
Scallop Crudo with Citrus Fruits
Diver scallop crudo presented with orange, grapefruit and Meyer lemon segments, finished with a light peppercorn oil.
Thin slices of Hamachi with finely diced cucumber, radish and bok choy. Finished with a black pepper vinaigrette.
Chilled, lime-marinated salmon ceviche served with crème fraiche.
Cured Salmon with Ginger and Lardo
House cured salmon served on cucumber with a whipped lardo butter, ginger, rye and lemon.
Smoked Mackerel and Caviar
Thin slices of smoked mackerel served on hearts of palm with lemon, dill and caviar crème fraiche.
Pork Belly Brioche
Toasted brioche topped with pork belly braised in orange and cinnamon. Served with cabbage, radish and apple slaw.
Chicken Liver Pate
Pate of chicken liver mousse on toast with stone fruit chutney.
Grilled duck sausage served with crimson cherry chutney.
Cheddar Wafers with Stilton and Red Currant
Light wafers baked with cheddar cheese and topped with Stilton mousse and a red currant relish.
Pastry shells filled with brie, saffron and a touch of brown sugar.
Sticky Toffee Pudding
Classic English dessert of brown sugar cake, dates and rich toffee.
Dark Chocolate Budino
Confection of creamy dark chocolate with a pinch of fleur de sel, covered in dark chocolate ganache.
Finely textured cornmeal studded with pecans and lightly fried.
Rich spice cake soaked in cinnamon and fried French toast style.
Strawberry Rhubarb Pie
Tart shells filled with poached rhubarb and fresh strawberries.
Classic rice pudding crowned with raisins and a crisp ginger tuile.
Dark Chocolate and Feuilletine
Dense dark chocolate layered with crispy feuilletine and covered in chocolate ganache.