La Tradition La Saison

classics & country cooking summer flavors

Chilled Pea Soup

crispy prosciutto, pea tendrils
crème fraîche Heirloom Tomato Tasting
$16 fried green tomato, gazpacho
tomato & feta salad
$18
Yellowfin Tuna Tartar “Niçoise”
haricots verts, tonnato sauce, quail egg
$24
House Made Spaghetti Nero
florida rock shrimp, baby fennel
cherry tomatoes
Seared Hudson Valley Foie Gras ap$20 / mc$31
honey & peach marmalade, pain perdu
watercress, hazelnuts
$28

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Seared Arctic Char à L’Oseille Steamed Halibut

pomme fondante, fava beans, red pearl onions bacon lardons, potato gnocchi
yellow wax beans english peas, hon shimeji mushrooms
$35 tomato fondue
$36

Farm Raised Vermont Chicken Bacon Wrapped Veal Loin

petits pois “à la française”, potato glazed sweetbreads, carrot purée
thumbelina carrots, natural jus green asparagus, creamy morel mushrooms
$35 $37

Seared Black Bass “à La Normande” Lamb Loin “en Croûte”

baby leeks, bouchot mussels summer bean cassoulet, pancetta
tomato concassé, fine herb salad mushroom duxelle, black olive jus
$36 $41
 Le Potager Le Voyage
inspired by the market world cuisine

Cauliflower Velouté Sashimi of Kampachi

green apples, tomato concassé, chervil daikon radish, fried garlic
$16 butternut squash purée, ponzu
$21

Vegetable Garden Salad Thai Lobster

six herb pesto, grilled zucchini, tomato confit coconut-lemongrass sauce, green papaya
ricotta salata cheese mango, thai basil, mint
$17 $24

Belgian Endive Salad Beef Tortellini

poached pears, toasted walnuts shaved pecorino,broccoli rabe
spanish blue cheese, sherry vinaigrette sauce putanesca
$17 ap$18/mc$27

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Ricotta Spinach Ravioli Adobo Rubbed New York Strip Steak

hen of the woods mushrooms pipian purée, corn, pickled jalapeno
cherry tomatoes, parmesan froth cilantro, red onion
ap$21 / mc$32 $45

Summer Corn Risotto Moroccan Spiced Duck

green zucchini, shitake mushrooms toasted quinoa, roasted peppers, raisins
ap$18 / mc$30 harissa vinaigrette
$36

La Collection
tasting menu
available until 10:30 pm for the entire table only.
Executive Chef Gavin Kaysen