VEGETARIAN TASTING

Seven Course Menu $234
Optional Wine Pairings Available for $135 or $225


FENOUIL
Fennel Royal
Roasted Black Mission Figs
Sumac, Red Wine Butter

ARTICHAUT
Artichoke “Barigoule”
Arugula Sauce, Chanterelles
Tellicherry Pepper – Brown Butter

AUBERGINE
Tasting of Eggplant, Garbanzo Beans
Chalkidiki Greek Olive

CHAMPIGNONS SAUVAGE
Wild Mushroom Fricasée
Potato “Saint-Florentin”
Brussels Sprouts

POTIMARON
Fricassée of Butternut Squash
Roasted Lady Apples
Birch Syrup, Mustard Greens

POIS
White and Petit Rouge Sea Island Peas
Yellow “Chicorée”

PRUNE
Violet Glazed Plums, Arlette
Tazmanie Berry Mousse
“Eau de Vie de Mirabelle” Sorbet

Or
BOLIVIE
Chocolate Crêpe Dentelle, Cru Sauvage Bavaroise
Roasted Cocoa Nib, Ma Khaen Berry Ice Cream
Smoked Mexican Vanilla – Chocolate Crémeux


Executive Chef: Jean-François Bruel
Chef de Cuisine: Eddy Leroux
Executive Pastry Chef: Ghaya Oliveira

*Consuming Raw or Undercooked Eggs May Increase your Risk of Foodborne Illness