Seven-Course Tasting Menu | $295

Optional Wine Pairing | $225

Restaurant DANIEL Menu

PELPHREY FARM RABBIT “PORCHETTA”

English Pea, Tarragon Mustard

Minted Bread Tuile


“CHAUD-FROID” MAINE LOBSTER
Blood Orange, Pine Nut Tuile
Alp Blossom, Jurançon


CASTROVILLE ARTICHOKE “QUADRO RAVIOLIS”
Basil, Sunflower, “Barigoule” Consommé
Parmesan Tuile


EAST COAST CRAB DUO
Soft Shell Tempura, Local Yellow Corn, Tomatillos
Jonah Crab “Fricassée”, “Bisque de Crabe”


KAMPACHI
Pink Peppercorn, Cumin, Braised Carrot
Nettles Subric, “Sauce Angevine”


VEAL TENDERLOIN "CHOISY"
Sweetbreads, Chanterelles, “Zucca” Pasta
Crystal Lettuce, Sauce “Forestière”


OISHII STRAWBERRY

Pine Needle Crème Légère, Strawberry Confiture

Caramelized Arlette

or

ALTAPAZ

Chocolate Île Flottante, Raisin Nougat

Gavotte, Crème Anglaise

Restaurant DANIEL Menu

Vegetarian Tasting Menu | $295

TENDER GREENS SALAD

Cucumber, Manouri-Grecque Yoghurt Emulsion

Caraway "Tulle"

CALIFORNIA PEACH

Sweet Gem Lettuce, Lemon Verbena

Alyssum, Spruce Tips

CASTROVILLE ARTICHOKE
“Quadros Raviolis”, Barigoule
Parmesan Tuile  


WILD RICE “FRICASSÉE”

Cucumber, Tarragon

Sauce “Babeurre”

CARROT MEDLEY

Pink Peppercorn, Cumin

Nettles Subric

SPRING VENERE RICE

Wilted Swiss Chard, Fava Bean

Scallion, Garbanzo

OISHII STRAWBERRY

Pine Needle Crème Légère, Strawberry Confiture

Caramelized Arlette

or

ALTAPAZ

Chocolate Île Flottante, Raisin Nougat

Gavotte, Crème Anglaise

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