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 Grilled calamari, tomato and fennel confit, crustacean broth, escabeche Tempura soft shell crab, julienne of snow peas, sauce gribiche 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, peach espuma, apricot purée, beet caramel purée 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 Marinated King crab, 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, morel mushroom 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 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 Lychee panna cotta, strawberry glace, raspberry passion fruit sorbet, caramel apricot sauce Pastry assortment, coffee crème brûlée, lemon verbena mousse, rhubarb tart, chocolate dacquoise 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 passion fruit 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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