Easter Sunday Three Course Prix-Fixe , $225 per person Children 10 and under $95 per person Optional wine pairing, $115
----------------------- Executive Chef – Eddy Leroux Executive Pastry Chef – Shaun Velez
MENU SUBJECT TO CHANGE
- APPETIZERS
YELLOWFIN TUNA Pastis Cured, Blood Orange, Citrus Fern Hokkaido Uni, “Sauce Phocéenne” “FORESTIÈRE” LOUISIANA FROG LEGS “En Vol au Vent”, Button Mushroom, Parsley Tender Greens, Sauce Arbois EARLY SPRING TENDER GREENS Castroville Artichoke, Kampot Pepper Creamy Feta, Vinaigrette "Barigoule” PARSNIP-CELERIAC VELOUTÉ Black Truffle, “Brillat-Savarin” Emulsion Parsnip “Tuile”
- ENTRÉE
ELYSIAN FIELDS FARM LAMB* Manouri and Spinach Stuffed Saddle, Cucumber "Jus D'agneau À La Menthe" PENNSYLVANIA DUCK* Red Wine Braised, Wild Minnesota Fried Rice “Cou Farcie”, Fennel, “Sauce Civet” GREEN-WALK HATCHERY TROUT Grilled, Baby Bok Choy, Young Radishes Rhubarb, Saga Sake-Pepper Emulsion HAMPTON BAY DAY BOAT MONKFISH Carabineros, Cuttlefish, Venere Rice Firefly Squid Tempura, Young Lettuces -
DESSERT
HUKAMBI Brazilian Chocolate Custard, Toasted Riz Au Lait Banana Ganache SUDACHI VACHERIN Sudachi Sherbet, Green Apple-Herbs Sorbet Nori Scented Meringue MARACAIBO Venezuelan Dark Chocolate Mousse Dandelion Honey Crème Légère MADAGASCAR Vanilla Sabayon, Guava Diplomate Lime-Almond Biscuit, Lychee