Menu

This menu was unique and innovative in that careful consideration was made for future food growing conditions and courses served by the food type not mixed dishes.

Living Herbs and Mushrooms
H20 Intermezzo – Scarce H20 & Soy lent Bean
Field Blends Copola White and Red, Roberts Rock White and Red

Galappetizer Island – Tasty treats from off planet:
Pork Bytes on brushed aluminum
Hog Fish and Whitefish flakes on black cous cous octo garnish
Forks in Sand with Dry Ice
Tempura Vegetables and Sauce Very Spicy
Brie Fondue with Sliced Apples 

Action Station:
Squid with Israeli Cous Cous
Squid Sauce and Ink

Vegetable: Pea Shoots – Squash, Fried Plantain, Portobello Mushrooms, Chinese Eggplant Jelly
Sauces from fresh carrot, beet, etc.

Starch: Carrot Beurre Blanc, Fried Gorgonzola Gnocchi, Blue Pot Lyonaise, Sticky Rice

Intermezzo: Shaved Glacier Ice Clear Liqueur

Protein: Beet Puree, Poached Egg, Flank Florets, Chicken Feet, Tofu Croustade

Fruit: Raspberry Puree, Dried Mixed Fruits Marinated in Poached Red Wine

Dessert: Panne Cote

Jelly Bean
Shaved Ice Glacier – Clear Liqueur
Breath Strip