1. Fall 360 Grille Menu 2009 First Course Artisan cheeses Chef’s exquisite selection of artisan cheeses paired with an assortment of specialty honey and chutneys Kurabota Baby Backs Slow Braised and hot smoked Japanese boar ribs smothered in Pina Colada Bar-be-que OR Blackened Sea Scallops paired with Kurabota Pork belly Edamame Hummus encrusted Big-eye tuna Fanned over black rice cake, cucumber seaweed salad and pomegranate glaze Kobe Carpaccio Filet of Kobe beef, sliced rare and accompanied with espresso foam Second course Curried acorn squash soup Presented with smoked trout escabeche, white hominy succotash, and pico di gallo air Ladle Chef’s soup du jour Lobster bisque Presented with Lobster liverwurst, porcini gnocchi, and sturgeon caviar crème fraiche Third Course Waldorf 360 Chef’s rendition of Waldorf salad featuring cognac soaked dried cherries, Bosc pears, julienne purple onions, frisee, toasted almonds tossed in an orange blossom honey yogurt cream Roasted corn arugula salad Served between jumbo lump crab cakes and topped with roasted pablano Chantilly Jack o Lantern farms Salad Locally grown hydro lettuce, Vidalia sweet onions, haricot verts, pecorino shavings, heirloom cherry tomatoes tossed in Italian truffle buttermilk vinaigrette Fourth Course The Reel Chef’s daily fish fillet crusted with almonds with a smoked sesame orange Bar b que, maitake mushrooms, and a vegetable tempura roll Duck Trilogy Buffalo duck confit, blackened duck breast, and duck chorizo dirty risotto Oyster Cornbread stuffed Airline Chicken With a lady pea cake julienne vegetables and asparagus mouseline Colorado Lamb Pistachio and sour cherry crusted rack of lamb with frangelico cream sauce, winter greens, and aged cheese risotto Two Elements Kobe filet, langoustine and Asian pear ravioli, rainbow baby carrots, and mango-sake beurre blanc Blackened Filet Tournedos Two blacked filet medallions, with lobster chorizo hash, sautéed asparagus, and chile diablo crème fraiche Roast Rack of Venison Alongside preserved fruit lasagna, medley of fall mushrooms, coulis of gold and red beets and cappuccino fig cream Grilled Japanese Sea Bass Accompanied by a fire roasted chile alfredo, golden chanterelles and little neck clams