View our seven-course tasting menu here.
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THON ROUGE * Yuzu-Wasabi Marinated Yellowfin Tuna Saffron-Meyer Lemon Coulis, Confit Shiitake Artichoke, Peppercress Salad
PETIT POIS Chilled Pea Velouté Rosemary Ricotta Gnocchi Mint-Chervil Oil, Crispy Bacon
ECREVISSE * New Orleans Crayfish with Pike Mousseline Wild Daylilly, Crystalline Tempura Fava Beans, “Sauce Nantua”
SAINT JACQUES * Maine Sea Scallop “Rosette” Fennel, Horseradish Vinaigrette Meyer Lemon, Golden Ossetra Caviar
HUITRE Pacific Gold Reserve Oyster Salad “Sucrine” Lettuce, Rhubarb Old Chatham Yogurt
LAPIN Rabbit Terrine in a Tarragon Gelée Young Spring Vegetables Banyuls-Offals Vinaigrette Rye Bread Toast
CAVIAR Golden Ossetra 50g - Supplement $390
ASPERGE BLANCHE Warm Provence White Asparagus Apricot Kernel, Sorrel Emulsion “Tuiles de Feuille de Brick”
SAINT PIERRE Bourride Style John Dory Lemon Glazed Potatoes, Fennel Ossetra Caviar, Red Ribbon Sorrel
SOLE Dover Sole Ballotine “Au Citron” Cat’s Tongue Seaweed, Toasted Pine Nuts Buddha’s Hand Lemon, Fingerling Potatoes
PIGEONNEAU * Broiled Squab Breast Black Tea and Vadouvan Crust Asparagus, Miners Lettuce
FOIE GRAS Grappa Flambéed Hudson Valley Foie Gras Muscat, Kishmish, Mojave and Wild Raisins Saba Reduction, Toasted Brioche
CRABE Stir-Fried Maine Peekytoe Crab Chalkidiki Green Olives and Lettuce Grilled Celtuce
VIVANEAU American Red Snapper in Clay Stewed Pepper, Iberico Shavings Durum Couscous and “Gremolata au Basilic” Prepared for Two Only
TRUITE Green Walk Hatchery Golden Trout Watercress, Grilled Spring Onions “Beurre Matelote”
WAGYU * Scharbauer Ranch Wagyu Strip Loin 1924 Blue Cheese, “St-Florentin Potatoes” Young Spinach, “ Sauce Midland”
POULET * Duo of Sasso Amish Chicken Spit Roasted Breast with Porcini Potato Flake Fried Leg Scallions, Horseradish Emulsion
CAILLE * Pennsylvania Quail with Foie Gras “Dodine” Savoy Cabbage, Early Morels “Sauce Vin Jaune”
AGNEAU * Elysian Fields Farm Roasted Lamb Chop Barley, Young Radishes, Nettle Emulsion
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