TO START
GALILEE CAVIAR 50 Grams of Golden Ossetra Supplement - $295
Add a half bottle of Champagne: Pierre Gimonnet & Fils 1er Cru Blanc de Blancs, Champagne NV $375
APPETIZER COUNTY LINE HARVEST MELON Sweet Gem Lettuce, Anise Hyssop, Manouri Cheese Kampot Pepper, Cinco Jotas Iberico Ham 46 CASTROVILLE ARTICHOKE Peppered Arugula, Porcini Mushroom Green Olive “Tapenade”, Manchego Tuile 55 IOWA CORN Velouté with Lehigh Valley Squab Leg Rillette Smoked Breast, Paprika Emulsion\ 41 MAINE PEEKYTOE CRAB Wild Monterey Seaweed, Quail Eggs Bok Choy Shoot, Tapioca-Kelp Chip 48 BAJA CALIFORNIA SUR KAMPACHI “En Tartare”, Sweet Peppers, Garbanzo Beans Saffron Marinated, Amaranth Leaves, Bonito Shavings 43
GASCONY FOIE GRAS Terrine, Raspberry, Sumac, Wild Rose Marmalade Radish, Mâche Salad, Brioche Feuilletée 48 SCOTTISH LANGOUSTINE Ravioli with Fennel, Sea Buckthorn Sea Urchin-Américaine Emulsion 50 POITOU-CHARENTES PETITS-GRIS SNAIL Casserole with Sorrel, Potato Gnocchi Bresaola,Chanterelle Mushrooms 46 ENTRÉE
ALASKAN KING SALMON Grilled with Vadouvan, Cucumber Fava Bean “Panisses”, Sauce “Paloise” 62 NORTH CAROLINA SWORDFISH Eggplant-Tahini Marmalade, Hand Rolled Couscous Ramp and Garlic Mustard Cress Butter 58 HAMPTON BAY MONKFISH Braised in Red Wine, Wild Spinach, Gallant Soldier Crispy “Rillons”, Caramelized Pearl Onions, Pickled Daylily 58 SCHARBAUER RANCH BEEF Roasted Striploin, Zucchini, Chanterelles “Pomme Savonette”, Bone Marrow, Bordelaise Sauce 75 COLORADO LAMB Pistachio Crusted, Coco Beans Fricassée Confit Cherry Tomato, Basil, Lamb Jus 75 MANCHESTER QUAIL FARM Stuffed with Foie Gras, Black Mission Fig Lucinato and Green Kale, Garlic Scapes 65 MILK FED LIMOUSIN VEAL Loin, California Carrots, Grape Must Mustard Crispy Sweetbread, Swiss Chard, Sauce “Crécy” 70
Executive Chef: Eddy Leroux Chef de Cuisine: Joshua Capone DESSERT
CALIFORNIA CHERRY Vanilla Sabayon, Red Szechuan Berry Angel Food Cake, Sour Cherry Ice Cream 19 FROG HOLLOW FARMS APRICOT Lemon Verbena Chantilly, “Galil” Meringue White Coffee Ice Cream, Apricot Confiture Sorbet 19 RIO GRANDE DO NORTE CASHEW Biscuit Russe, Chicory Caramel Cashew Cream, Rosemary Essence 19 BOLIVIAN DARK CHOCOLATE Moelleux, Cocoa Nib Gelée, Mousseline Kaffir Lime Leaf Ice Cream 19 ARTISANAL CHEESES From Around the World Selected By Pascal Vittu 25 Executive Pastry Chef: Shaun Velez