FROID
Cold Appetizer Selection

Beluga Caspian Star Caviar
1 oz. serving, prepared with blinis and traditional garnish
~ $200.00 ~

Charcuterie
terrine of duck, ‘pate de campagne’,
‘foie de vollaile aux truffes’, ‘rillete du porc’, and traditional garnish

Saumon Fumé
house cold-smoked salmon, king crab, small-boat tuna tartar, and ‘sauce à l’aneth’

Artichaut
braised California Artichoke, sweet yellow-bell purée,
button tomatoes, and D.O.C balsamico

Une Déclinaison: Caviar, Croque-Monsieur, Foie Gras
french farm-raised ossetra caviar with celery sphere,
foie gras with watercress soup, & smoked salmon croque monsieur
– Supplement $8 –

CHAUD
Hot Appetizer Selection

Foie Gras
sautéed Hudson Valley foie gras, confit of quince & figs, armagnac sauce
~Supplement $4~

Noix St. Jacques
Maine diver scallop roasted over laurel, ‘beignets’ of zucchinni,
 cilantro oil, ‘bordelais au beurre noisette’

Paupiette de Homard
Scallop and lobster ravioli wrapped in rice paper,
Vietnamese foam

POTAGE ET SALADE
Soup and Salad Selection

Soupe de Champignons
wild mushrooms soup garnished with kabocha squash, cepès mushrooms, and black truffle

Consommé
rich double duck consommé with brunoise of celery root, shiitake mushrooms,
sweet carrot, English peas, and truffle quenelles

Lyonnaise
salad of frisée, 3-minute poached egg, apple-wood smoked bacon
with crouton and vinaigrette de Lyon

Chevre
toasted hazelnut crusted Nantes goat cheese, local red and gold roasted beets ,
fresh greens, portobello and balsamic vinaigrette

Coeur de Palmier
fresh Hawaiian heart of palm, curly endive, ‘laitues du saison’ and house mango dressing

POISSON
Seafood Selection

Nage
sweet-butter poached Maine lobster, diver scallop, gulf shrimp
with Israelian couscous, lobster sauce ‘parfumé à l’estragon’

Panaché de Poisson
Market fish served ‘selon l’arrivage’

Loup de Mer
loup de mer with crispy skin, carrot emulsion with fine herbs

VIANDE
Meat and Game Selection

Boeuf
roasted grain-fed Black Angus tournedos, pomme dauphinois, sauce Perigueux

Agneau
Australian lamb ‘côtes rotis’, puree of Meyer lemon,
provençal ratatouille, merguez sauce

Canard
pan seared breast and leg confit of Michigan duck, lentils,
summer vegetables, sauce Rouennaise

Duo
veal medallions, Four Story Hill dry aged rib eye, cabbage confit, sauce champignons

Assiette de la Ferme
roasted squab, quail & venison

Froid / Chaud  14
Potage / Salade 10
Entrées 35
Dessert 12

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Chef’s Seasonal Dégustation of Seven courses
Degustation menu is available only when ordered by all guests seated at a table