Plats Premiers Pâté Maison, duck pâté, chicken liver mousse, cornichons and toasted brioche Oysters on the half-shell, mignonette Caviar surprise, smoked and cured salmon, Sevruga caviar, potato espuma Duo seared sea scallop and poached lobster, kabocha squash, carrot beurre blanc Fricasse of escargots, braised leeks and celery root, mushrooms, garlic red wine sauce Seared Hudson Valley, foie gras, fruit compote, banana water Asparagus risotto with wild mushrooms Deuxième Wild mushroom soup, truffle foam Warm lobster salad, mango dressing Chopped romaine salad, honeycrisp apple, candied pecan, and blue cheese dressing Les Poissons Grilled wild king salmon, wild rice, chorizo, garlic, truffle beurre blanc Sautéed Alaskan Halibut, wild rice, chanterelle mushroom sauce Sautéed Dover sole, warm fingerling potato salad, tatrragon sauce Les Viandes et Les Volailles Roasted Peking duck breast, lentils, sauce Rouennaise mandarin glaze Braised Wagyu beef short rib, pommes gratin, sauce Bordelaise Duo of braised lamb and grilled veal medallion, cassoulet beans, au jus with rosemary Grilled prime beef rigb-eye steak, farro, sauce au poivre Les Fromages et Les Desserts Notable artisan cheeses Homemade ice creams and sorbets Classic soufflés, assorted flavors Vanilla crème brûlée, fresh berries Carrot cake, hazelnut, white chocolate yogurt cream, fresh blueberries Warm flourless chocolate cake, liquid cassis ganache center, vanilla ice cream Fresh pear tart, homemade apricot ice cream Fresh seasonal fruit plate CHOOSE AN APPETIZER, A SECOND COURSE, A FISH, OR MEAT MAIN COURSE, AND CHEESE OR DESSERT PRIX FIXE MENU FOUR COURSES $145 OR INCLUDE BOTH A FISH COURSE AND A MEAT MAIN COURSE $160 Roland Liccioni, Cuisinier TAX AND GRATUITY ARE NOT REFLECTED IN THE MENU PRICE—GRATUITY WILL BE ADDED TO LARGE PARTIES IN CONSIDERATION OF OTHER GUESTS Please inform your server of any food allergies
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