Plats Premiers

Artichoke terrine, petit salad, watercress purée, black garlic purée

Caviar surprise, smoked salmon tartare, sturgeon caviar, potato foam

Oysters on the half-shell, daily selection served with lemon and mignonette

Grilled calamari, tomato and fennel confit, crustacean broth, escabeche

Tempura soft shell crab, julienne of snow peas, sauce gribiche

Pâtés maison ~ assorted house-prepared pâtés served with cornichons and toasted brioche

Chilled torchon of Hudson Valley foie gras with apple espuma

Seared Hudson Valley foie gras, peach espuma, clementine purée, beet caramel purée

Asparagus risotto with wild mushroom ragoût, basil goat cheese sauce, celery foam

Escargots, yellow tomato coulis, Roquefort cheese

 

Deuxième

Wild mushroom soup, truffle foam

Duck consommé, star anise, water chestnut, shitake mushroom, and chicken dumpling

Warm lobster and shrimp salad, taro root chip, mango dressing

Marinated King crab, endive, truffle purée, avocado

Salade Lyonnaise, frisée, haricots verts, poached egg, croutons, crispy Iberico ham

Mixed greens and grilled peach, black walnuts, Etchola cheese, balsamic vinaigrette

 

 

Les Poissons

Poisson du Jour, based upon market availability

Grilled Scottish Salmon, wild rice, tapenade, cucumber and beet salad, eggless béarnaise

Sautéed Loup de Mer, Asian slaw, fregula, bok choy, morel mushroom sauce


Les Viandes et Les Volailles

Roasted duck breast and confit duck leg, Savoy cabbage, sauce Rouennaise

Braised Wagyu beef short rib, root vegetables, trumpet royale mushrooms, Bordelaise sauce

Veal sweetbread, green peppercorn sauce; and dry-aged beef sirloin, red wine garlic sauce
accompanied asparagus, roasted carrot and confit shallot

Duo of slow-roasted veal and lamb loin, eggplant, lamb jus au coriander

 

Les Fromages et Les Desserts

Notable artisan cheeses

Homemade ice creams and sorbets

Quince crème brûlée, peach foam

Praline mille-feuille, with fresh berries, Armagnac ice cream

Lychee panna cotta, strawberry glace, raspberry passion fruit sorbet, caramel apricot sauce

Pastry assortment, coffee crème brûlée, lemon verbena mousse, rhubarb tart, chocolate dacquoise

Classic soufflés, choose Grand Marnier, lemon, raspberry, hazelnut, passion fruit, coffee, or apple

Warm chocolate praline tart, roasted hazelnuts, caramel pear sauce, chocolate sorbet

Warm flourless chocolate cake with liquid passion fruit ganache center, vanilla ice cream

Fresh apple tart with green apple sorbet

 

CHOOSE AN APPETIZER, A SECOND COURSE, A FISH, OR MEAT MAIN COURSE, AND CHEESE OR DESSERT

PRIX FIXE MENU FOUR COURSES $130

OR

INCLUDE BOTH A FISH COURSE AND A MEAT MAIN COURSE $145

Roland Liccioni, Cuisinier