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 Fricasse of escargots, braised leeks and celery root, mushrooms, garlic red wine sauce Seared Hudson Valley, foie gras, baked apple, banana water Asparagus risotto with wild mushrooms Deuxième Wild mushroom soup, truffle foam Warm lobster salad, mango dressing Grilled romaine, candied pecan, feta cheese, caesar dressing, balsamic, fresh peach Les Poissons Grilled wild king salmon, wild rice, chorizo, garlic, saffron sauce Sautéed Dover sole, warm fingerling potato salad, dill sauce Les Viandes et Les Volailles Roasted duck breast and duck leg confit, lentils, à la Montmorency Braised Wagyu beef short rib, pommes gratin, sauce Bordelaise Duo of braised lamb and grilled veal medallion, cassoulet beans, au jus with rosemary Les Fromages et Les Desserts Notable artisan cheeses Homemade ice creams and sorbets Classic soufflés, choose: Grand Marnier, Apple, Mocha, or Hazelnut Vanilla mousse and caramelized pear on a sablé cookie topped with puff pastry Carrot cake, hazelnut, white chocolate yogurt cream, fresh blueberries Warm flourless chocolate cake, liquid cassis ganache center, vanilla ice cream Fresh fruit tart, caramel apple, 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 $140 OR INCLUDE BOTH A FISH COURSE AND A MEAT MAIN COURSE $155 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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