The Terrace Restaurant At
The Ritz-Carlton, San Francisco

Hors D'Oeuvres
Cold: House Smoked Salmon on Blini with Dill Crème Fraîche
Seared Ahi Tuna with Mango Salsa on Crostini
Hot: Spiced Squab with Onion Compote Croutons
Vegetarian: Wild Mushroom and Fontina Cheese in Puff Pastry

Amuse Bouche
Chestnut Veloute with Prosciutto Crisp

First Course
Black Pepper Torchon of Foie Gras,
Crunchy Salad, Dried Cherry Gremolata

Second Course
Pan Seared Halibut,
Trio of Artichoke and Fig Jus

Entrée
Roasted Filet of Buffalo,
Butternut Mousseline and Truffle Sauce

Cheese Selection
Pecorino, Testune,with peppered grape Salad
(Sheep’s milk with wine grapes crushed on it)

Dessert
Rich Chocolate Cake, Honey Roasted Anjou Pear, Licorice Scent

Terrace Chef Braddly Bennick
Executive Pastry Chef Celine Plano