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Executive sous chef, Thanawat Bates, has created a decadent menu incorporating chocolate into each course.1ST Course: Foie Gras~ Nougar, Araguani Chocolate 74%,Caraway, Apricots, Raisins, Brea ~2ND Course:Ahi Tuna~ Tataki, Ivoire White Chocolate, Matcha, Sancho Pepper, Rice, Yuz ~3RD Course: Salad~ Crystal Lettuce, Madagascar Chocolate 70%, Roquefort, Bananas, Tomatoes ~4TH Course: Massachusetts Cod~ Polenta, Manjari Chocolate 64%, Cocoanib, Fennel, Pistachios, Leek ~5TH Course:Venison~ Celeriac, Cherry, Beets, Pur Caraibe Chocolate 66% ~ 6TH Course:CRÊPE ~Prepared Table Side Suzette, Chocolate, Mixed Berries, Grand Marnier. 05/02/09
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