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, crispy beet chip, mango dressing

Marinated King crab, endive, lemon purée, avocado

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

Grilled romaine, warm goat cheese salad, pomegranate, 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
served with asparagus, roasted carrot, and braised endive

Duo of slow-roasted veal and lamb loin, taro root purée, lamb jus au lemon thyme

 

Les Fromages et Les Desserts

Notable artisan cheeses

Homemade ice creams and sorbets

Steamed ginger custard, sable cookie, peach espuma

Pastry assortment, pumpkin crème brulée, lemon mousse cone, pecan tart, pear sabayon

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