Plats Premiers

Artichoke terrine, petit salad, watercress 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

Tempura soft-shell crab, julienne pea pods, eggplant caviar, sauce gribiche

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 Minnesota foie gras, strawberry rhubarb compote, Honeycrisp apple, apple reduction, apple chip

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, water chestnut, shitake mushroom

Warm lobster and shrimp salad, crispy beet chip, mango dressing

Marinated King crab, endive, cauliflower purée, avocado

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

Baby greens and warm goat cheese salad, , black walnuts, balsamic vinaigrette

 

 

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, parsnip, sauce Rouennaise

Braised Wagyu beef short rib, root vegetables, royale trumpet mushrooms, Bordelaise sauce

Veal sweetbread, green peppercorn sauce; and angus beef, red wine garlic sauce
accompanied asparagus, roasted carrot and braised endive

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

 

Les Fromages et Les Desserts

Notable artisan cheeses

Homemade ice creams and sorbets

Passion fruit crème brûlée, sable cookie, peach espuma

Pastry assortment, coffee crème brûlée, chocolate mousse cone, pear tart, nougat glacé

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