Baumé

201 S. California Avenue, Palo Alto, CA 94306
(650) 328-8899
www.baumerestaurant.com
French

DECOUVERTE MENU  |  OCTOBER 2010

The menu lists that evening’s featured ingredients, such as asparagus, vermouth, liquid nitrogen, and pineapple, but holds no clue as to how they will be presented in dishes. You can expect a variety of small plates and interesting food chemistry. It was an unexpected fun hot-and-cold experience.

Amuse Bouche

scallop sashimi

Amuse Bouche

First Course

Bread

tofu parsley whip and balsamic vinaigrette emulsification

Second Course

Third Course

62 degree egg

Fourth Course

foie gras

Fifth Course

truffle

Sixth Course

pork belly

Seventh Course

tofu fried veggies

Eigth Course

cheese

Ninth Course

Lychee amuse bouche to complement the scallop amuse bouche from the beginning of the meal

Tenth Course

Special treat from the chef

parfait

Amuse Bouche

banana bread with raspberry explosion

Baumé

201 S. California Avenue, Palo Alto, CA 94306
(650) 328-8899
www.baumerestaurant.com
French

TEN COURSE MENU

First Course

scallop done sashimi-style with tamari, basque espelette pepper, and lilikoi pearls

Bread

Second Course

62 degree egg

Third Course

truffle

Fourth & Fifth Course

Left: sous vide Halibut with avocado puree
Right: scallop and foie gras

Sixth & Seventh Course

Left: thai-style crushed peanuts, prawns, red curry foam, green curry and cucumbers
Right: peaches and cheese plate

Eighth Course

chocolate parfait (my favorite!)

Ninth Course

Tenth Course

banana bread with raspberry explosion