ACE-ING the Test

an appetizer duo: a petite salad of pan-seared striped bass with pickled shallots, tomato concasse and citrus dressed micro greens and shrimp ravioli with vegetable ragout, leek puree and shrimp cream sauce;

entrée: roast breast of chicken stuffed with apricots, braised veal tongue with a Madeira wine reduction, truffled white bean puree, sous vide style baby carrots and wilted field greens;

dessert: lemon thyme sorbet with macerated fruit and port reduction, vanilla panna cotta with almond brittle and a warm chocolate cake with berry coulis.