Naha

Dinner at Naha.

1. Roast "Brace" of Quail and La Quercia "Americano" Prosciutto with a "Fondant" of Austrian Crescent Potatoes, Roasted Acorn Squash, Red Pearl Onions, Swiss Chard and Tarragon

2. Blossom Honey "Lacquered" Aged Moulard Duck Breast, Caramelized Quince and Fennel, Broccoli Rabe, Sicilian Pistachios and Port

3. Underwater Garden

4. Midnight Jasmine

5. Tartare of Yellowfin Tuna, Cured Tasmanian Ocean Trout and Door County Golden Whitefish Caviar with a Mosaic of Vegetables, Nicoise Garnishes and Aigrelette Sauce

6. NAHA Sundae of Vanilla Malt Ice Cream, Hickory Nut Waffle, Bananas and Bourbon Pecan Syrup, Shortbread Cookies

Some other dishes we had that are not pictured include:

Salad of Organic Beets and Gala Apples, "Beauty Heart" Radishes and Upland Cress, Cracked Hazelnuts, Great Hill Blue Cheese and Quince "Must" Syrup.

Butternut Squash Soup with Honey Glazed Parsnips, Spaghetti Squash and Smoked Duck, Maple Syrup, Styrian Pumpkin Seed Oil and Crisp Garnett Yams

Crisp Veal Sweetbreads, Braised Oxtails and Anson Mills Soft Corn Polenta with Shaved French Black Winter Truffles and Buttered Parsley Root

Milk Chocolate Panna Cotta, Coconut Sorbet, Passionfurit "Curd" and Young Coconut Water

Ruby Red Grapefruit Semifreddo, Mediterranean Olive Oil Cake, Winter Citrus, Frit Gelees and Rosemary