Plats Premiers

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

Smoked salmon tartare roulade and Alaskan king crab leg, meyer lemon purée

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

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

Seared sea scallop, mitonée, spaghetti squash, chorizo broth

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, pear espuma, quince purée, cranberry 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

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

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

Peekytoe crab salad, endive, truffle purée, avocado

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

Mixed greens and pomegranate salad, black walnuts, Etchola cheese, pomegranate 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, horseradish turmeric 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 bison rib-eye, foie gras curry butter, red wine garlic sauce
accompanied by couscous and lentils, kabocha squash purée,, roasted carrot and confit shallot

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

 

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

Poached Comice pears, lemon verbena mousse, mandarin sauce, lychee sorbet

Pastry assortment ~ Vietnamese coffee creme brulee,chocolate mousse tuile, lemon tart, pear mousse 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