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HBraised globe artichoke, grilled aubergine,
chanterelles, crispy sunchokes
barigoule cream
Roasted sturgeon
Pernod reduction,
American caviar
pickled cucumber, fennel cream
Sautéed Hudson Valley foie gras, cippolini onions,
black olive caramel, balsamic
toasted brioche
Maine diver scallops, saffron vanilla emulsion,
hazelnuts, grains of paradise
glazed parsnip
Fillet of red mullet,
oven roasted hearts of palm,
marinated haricot vert
sauce bouillabaisse
Grilled rabbit loin
bean cassoulet, fresh savory,
Madeira sauce
Roasted veal sweetbreads
caramelized sunchoke purée,
endive apple salad,
almond mousseline
Roasted sablefish, manilla clams
confit fennel and leek
red wine mustard jus
Mediterranean sea bass, braised octopus and black
garlic,
Meyer lemon
spiced Champagne sauce
Tasmanian ocean trout, black salt,
poached Maine lobster, salsify
truffled Kohlrabi sauce
Sautéed Pacific langoustines
‘tête de cochon’, new season grilled asparagus
$10.00 supplement
Saddle of venison
pithivier of forest mushrooms,
black walnuts,
sunchokes with Douglas Fir
HRoasted Wisconsin veal loin
carpaccio of ‘osso bucco’,
roasted pearl onion
lemon verbena consommé
Triple seared dry aged NY strip loin,
smoked beef tongue
and trompette mushrooms
romanesco, tamarind sauce
Berkshire pork loin with black pudding,
romanesco, apple and cider jus
$18.00
Three courses - $110.00
Wine pairing - $75.00
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