Museum of Fine Arts
A selection of dishes prepared by Chef Brandi Key for the
Museum of Fine Arts
Amuse
watermelon / hamachi / radish!
Crab "Louie"
dungeness crab, avocado mousse, confit
tomato, egg yolk emulsion, horseradish
vinaigrette, meyer lemon foam, caviar
Foie & Duck
foie gras torchon, duck rillettes, toasted!brioche, apricot riesling gastri
Veal Agnolotti
truffle cream sauce, whipped mascarpone, shaved black truffle, veal demi,
black pepper, parmesan lace
Colorado Lamb
lamb chop, lamb belly, confit lamb ravioli, lamb jus, carrot & peas
Cheese
pierce pt. from cowgirl creamery,
tomales bay,
California
Also
Halibut
tumeric carrots, wild muchrooms, fregola, gently poached clams, salsa verde
Intermezzo
canteloupe & borage
Vacherin
meringue, chantilly cream, “burnt” strawberry, lemon curd
