Santé Restaurant & Charcuterie
08 June 2009
Congratulations INCA
Class of 2009
Culinarians
Amuse Bouche
Cucumber Panna Cotta. Salmon Tartare.
Crème Fraïche.
Garde Manger
Chilled Cantaloupe soup. Honeydew Caviar.
Sugar/Cayenne rim
Appetizer
Berkshire Carpaccio. Tamarind Chipotle
Sauce.
Jicama Sorrel Salad. Avocado mousse.
Intermezzo
Kalamatsi and Champagne.
Plat de Resistance
Free Range Chicken Medallion. English pea
morrell risotto.
Roasted spring onion. Poulet Glacé.
Dessert
Mousse Trio. Assorted Gelée
Friandise
Pistachio Brittle
Wine pairings available
with each course
$15
Executive Chef Jeremy L. Hansen
We support local farmers