Plats Premiers Artichoke terrine, petit salad, herb 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 Crispy bowtie scallop, julienne pea pods, sauce gribiche and lobster sauce cordon Pâtés maison ~ assorted house-prepared pâtés served with cornichons and toasted brioche Hawaiian Ahi tuna tart, parmesan za’atar sable, confit tomato, zucchini, green beans, saffron sauce Chilled torchon of Hudson Valley foie gras with apple espuma Seared Hudson Valley foie gras, wild huckleberry sauce Asparagus risotto with wild mushroom ragoût, basil goat cheese sauce, celery foam Escargots, yellow tomato coulis,
Roquefort cheese Deuxième Wild mushroom soup, truffle foam Oxtail consommé, shitake mushroom, tapioca Warm lobster and shrimp salad, taro root chip, mango dressing Marinated King crab, endive, Meyer lemon purée, avocado Salade Lyonnaise, frisée, haricots verts, poached egg, croutons, crispy Iberico ham Grilled romaine, warm goat cheese, Honeycrisp apple, balsamic Caesar dressing
Les Poissons Poisson du Jour, based upon market availability Grilled Scottish Salmon, wild rice, cucumber and beet salad, eggless béarnaise Sautéed Loup de Mer, fregula, bok choy, chive vin blanc
Les Viandes et Les Volailles Roasted duck breast and confit duck leg, Savoy cabbage, kabocha squash purée, sauce Rouennaise Braised Wagyu beef short rib, root vegetables, royale trumpet mushrooms, Bordelaise sauce Duo of veal sweetbread, green peppercorn sauce;and
venison, red wine sherry sauce Duo of slow-roasted veal and lamb loin, couscous,
lamb jus authyme Les Fromages et Les Desserts Notable artisan cheeses Homemade ice creams and sorbets Ricotta cheese brûlée tart, confit cherry, almond brittle, Armagnac ice cream Pastry assortment, banana raspberry terrine, lemon mousse cone, strawberry sponge cake 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 cassis 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
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