On Saturday, February 23, we recognized that "the dead of winter" is a misnomer and celebrated the delicious foods of winter in this Winter Feast.

Appetizers

Roasted cauliflower

Braised fennel

Salumi from Boccalone

Tapenade

First Course

Seared sea scallops with lemon beurre blanc and California Estate Osetra caviar

Second Course

Wild mushroom and applewood smoked bacon vol au vent

Third Course

Duck, duck, mousse--duck confit with fried potatoes, roasted duck breast with mashed celery root, duck mousse on homemade brioche

Intermezzo

Cucumber snow cones

Cheese Course

An assortment of mountain cheeses from France and Italy

Dessert

Lemon sabayon tart with pine nut crust