 APPETIZERS Chilled Sweet Pea Soup "à la Française" with Crispy Bacon and Rosemary Cream Spring Garlic Velouté with Florida Frog's Legs Sautéed Morels and Parsley Coulis Duo of Peeky Toe Crab: "En Salade" with Persian Cucumber and Mint in a Spring Roll with Jicama, Mango Coulis and Toasted Peanuts Vodka and Beet-Cured Hamachi with Mâche Nantaise Walnut Pistou, Horseradish Cream and Chive Oil Marinated Yellowfin Tuna with Anchovy Dressing Quail Egg, Haricots Verts and Fried Pantelleria Capers Braised Beef Cheek Ravioli with Fenugreek Wilted Mustard Leaves and an Orange-Carrot Emulsion Rabbit Terrine with Confit Porcini Baby Leeks, Frisée and Mustard Vinaigrette "Timbale" of Louisiana Crayfish with Oregon Morels Fiddlehead Fern, Cockscomb and Shaved Asparagus $12 supplement Flash-Grilled Sea Scallops Baked Over Rosemary Sea Salt with Creamy Polenta and Tomato-Citrus Vinaigrette Azerbaijan Ossetra 50g - $460 supplement Persian Golden Ossetra 50g - $650 supplement === MAIN COURSES Paupiette of Black Sea Bass in a Crisp Potato Shell with Tender Leeks and a Syrah Sauce Slow-Baked Halibut "Grenobloise" with Cauliflower Romanesco and Aged Balsamic-Bordelaise Sauce Fricassée of Dover Sole with Hazelnuts Green Asparagus and Oregon Morel Jus Lobster-Stuffed Monkfish Wrapped in Apple Smoked Bacon Porcini, Celery Confit and "Matelote" Sauce Colorado Rack of Lamb with Meyer Lemon Crust Satur Farm's Glazed Radishes and Avocado-Mint Chutney Duo of Dry Aged Beef: Braised Short Ribs "Marengo" with Pea-Sheep's Milk Ricotta Mille-Feuille Seared Rib Eye with Cipollini Onion Soubise $12 supplement Breaded Veal Loin "Viennoise" with Crispy Sweetbreads Morels, Asparagus and Brown Butter-Veal Jus Pennsylvania Squab Duo: Cinnamon Skewered Breast "à la Plancha" with Caramelized Brussels Sprouts Leg and Foie Gras Pastilla with Marcona Almonds === Les Desserts === Fruits Champagne Mango Vacherin with Black Sesame Meringue "Ile Flotante" and Lemon-Thyme Anglaise Roasted Banana with Coconut-Passion "Succes" Exotic Fruit Sauce and Ginger Ice Cream Rhubarb Sundae with Mascarpone Sabayon Almond Crumble, Red Currant Ice Cream and "Bugnes" Lyonnaise Pineapple Braised with Cardamom and Sarawack Pepper Meyer Lemon Sorbet and a Cinnamon Sablé Warm Grapefruit Tatin with Chilled Pomegranate-Green Tea Soup and Fromage Blanc Sorbet SORBETS Meyer Lemon Berry Lychee Fromage Blanc ASSORTMENT OF SEASONAL FRESH FRUITS AND SORBETS === Chocolat Hot Chocolate Upside-Down Soufflé with Pistachio Ice Cream "Marjolaine" with Hazelnut-Bitter Chocolate Ganache Cinnamon Cappuccino and Java Coffee Ice Cream Chocolate Caramel Millefeuille with Vanilla Confiture de Lait and "Fleur de Sel" Caramel Ice Cream Sao Tomé Single Estate Chocolate Fondant Cocoa Nougatine, Chocolate Pot de Crème and Chocolate Ice Cream Warm Griotte Black Forest with Vanilla Sorbet Whipped Cream and Bittersweet Chocolate LES GLACES Vanilla Chocolate Ginger Java Coffee LES FROMAGES We also offer a selection of cheeses from our cheese trolley 4 selections - $21 6 selections - $28 === Les Thes BLACK TEA Darjeeling BLENDED BLACK TEAS Earl Grey Earl Grey Decaffeinated HERBAL TEAS Verveine Peppermint Chamomile Tilleul GREEN TEAS Dragon Pearls Nantou Colony All Teas $4.50 == Three Course Prix Fixe $96 Five Course Prix Fixe $132
Eight Course Chef's Tasting Menu $175 |