View our seven-course tasting menu here.
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SERIOLE Duo of Hamachi Tartare with Hawaiian Hearts of Palm Marinated with Confit Shiitake, Wasabi Plankton Coulis, Ossetra Caviar
FLAGEOLET Flageolet Beans and Artichoke Velouté Maine Lobster, Lemon Thyme Cream Black Garlic, Confit Carrots
ESCARGOT Mary’s Garden Snail “Casserole’’ “Coco de Paimpol”, Bresaola, Confit Shallots Bone Marrow, “Parsley-Noilly Prat Sauce”
MAQUEREAU Tasting of Portuguese White Horse Mackerel Avocado-Jalapeño Coulis, Lemon Balm Salad Sea Urchin Vinaigrette
CRABE ROYAL King Crab Salad, Honeycrisp Apple Kohlrabi, Sesame Tuile, Poppy Seed Gelée
POULARDE Mosaic of Poularde, Foie Gras and Daikon Radish Spicebush Berry, Mushroom Gelée Peppercress Salad, Hazelnut Toast
CAVIAR Golden Ossetra 50g - Supplement $390
SAINT JACQUES Maine Sea Scallops “à la Plancha” Pomegranate, Cauliflower Radicchio, Perilla Seeds
CHANTERELLE Chanterelles, Grilled Broccoli Rabe Cordyceps, Cauliflower Mushroom Cream Parsley-Garlic Coulis
ESPADON Grilled Swordfish with Butternut Squash Shallot Marmalade, Thai Basil “Sauce Sottha Kuhnn”
THON Seared Bluefin Tuna with Lomo Ibérico Organic Tofu “Quiche”, Confit Peppers Pickled Sweet Cicely
RIS DE VEAU Roasted Veal Sweetbreads Mélilot Scented Red Kuri Squash Purée Chestnuts, Rutabaga, Green Peppercorn Sauce
FOIE GRAS Mahia Flambéed Hudson Valley Foie Gras Black Mission Figs, Marcona Almonds Sumac and Red Ribbon Sorrel
A CELEBRATION OF WHITE TRUFFLE FROM ALBA Creamy Risotto with Parmesan Or “Le Montagnard” Agnolotti Supplement – Appetizer $150 / Main Course $220
LOUP DE MER Pan Seared Black Sea Bass with Lemon Grilled Bok Choy, Russet Potato Confit “Bordier Mousseline Sauce”
SOLE Poached Atlantic Dover Sole Matsutake Mushrooms, Celery Root Pine Needle Sauce
BOEUF Scharbauer Ranch Beef Strip Loin “Fricadelle”, Savoy Cabbage, Rye Berries Brussels Sprouts, Sauce “Flamande”
AGNEAU Elysian Fields Roasted Lamb Chop Black Sesame, Sunchokes, Black Trumpets Komatsuna Salad, Tahini Lamb Jus COQ DE BRUYÉRE “Dodine” of Wild Scottish Grouse with Foie Gras Concord Grapes, Salsify, “Sauce Wales Bull”
CHEVREUIL Roasted Highland Farm Venison Wild Cranberry, Red Cabbage, Confit Yams “Sauce Pilgrims”
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