Prix Fixe

28 April 2011

Green & French White Asparagus

Araucana Egg, Morel, Fines Herbes
Pea Green Panna Cotta
Salmon Confit, White Sturgeon Caviar, Ricotta
$8 supplement
Torchon of Foie Gras de Canard
Citrus, Rum Raisin Brioche, Thyme

Kataifi Wrapped Langoustines

Pea, Pumpkin Seed Oil, Pickled Rhubarb
$26 supplement

Asparagus Velouté
Stinging Nettle Ravioli, Peas, Fiddle Heads

Wild-Caught Sturgeon
Dashi, Fava Beans, Onion Salt
Yellowtail Snapper
Tahini, Meyer Lemon, Morel

Nova Scotia Lobster

Soy Braised Turnip, Crispy Garlic, Chives

Assiette of Cochon
Braised Endive, Quinoa, Orange Purée

Grimaud Farm Duck*

Satsuma Tangerine, Vidalia Onion, Trumpet Royale

Giannone Farm Poulet

Porcini, Fava Leaf, Spätzle

Prime Ribeye of Beef*

Braised Shin, Bone Marrow, Goulash Flavors

Kalamansi Ricotta Cheesecake

Semolina Honey Sablé, Olive Oil Glace, Cara Cara-Tarragon Sorbet

Pain Perdu
Chocolate Stout Cream, Sassafras Glace, Mango Coulis

Carrot Cake
Cream Cheese Mousse, Oatmeal Raisin Glace, Pineapple Coulis

Gâteau Caramel
Hazelnut Tuille, Chocolate Star Anise Glace, Dried Apricot

THREE COURSE PRIX FIXE 80.

* May be served raw or undercooked.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase
your risk of food borne illness.
These items may be cooked to guest’s specifications.
Before placing your order, please inform your server if anyone in your party has a
food allergy.