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TASTING MENU

$140 per person

Wine Pairing: Begins at $95 per person (subject to change according to sommelier selection)
 

CAVIAR SERVICE

To Share for 2

ROYAL OSSETRA FROM PETROSSIAN 30G

+

HOMEMADE BLINIS

CRÈME FRAÎCHE, CAPERS, LIME ZEST+JUICE, FRESH DILL

RED ONION HIBISCUS PICKLED

ATCHARA FENNEL / CARROT CILANTRO

 

AMUSE BOUCHE

UNI CREAM, FOIE GRAS “CRU”, MANDARIN DRESSING AND BRIOCHE CROUTONS.

 

APPETIZERS

BABY CARROT – PINE NUT - HERBS

ORGANIC CARROT MILLE-FEUILLE, CARROT JUICE REDUCTION, CANDIED PINE NUTS, CARROT LEAF AND PARSLEY EMULSION.

SWEETBREAD – BLACK TRUMPET – BLACK WINTER TRUFFLE

ROASTED VEAL SWEETBREAD, BLACK TRUMPET AND CHICKEN MOUSSELINE, CELERY, CHICKEN JUS, PICKLED SHIMEJI MUSHROOMS, AND BLACK WINTER TRUFFLE.

 

MAIN COURSES

DOVER SOLE – LOBSTER - CABBAGE

FRENCH BRITTANY COAST DOVER SOLE FILET COOK IN A FOAMY SALTED BUTTER. GREEN CABBAGE STUFFED WITH MAINE LOBSTER AND SOLE MOUSSELINE. LOBSTER BISQUE SAUCE, BRUSSEL SPROUT SALAD, YUZU-SOY SAUCE VINAIGRETTE.

 

WAGYU – “SAUCE AU POIVRE AND POMME DAUPHINE”

BLACK AND BLUE MISHIMA WAGYU STRIP LOIN, BLACK WINTER TRUFFLE “POMME DAUPHINE”, TRUFFLE COULIS AND “SAUCE AU POIVRE”.

 

CHEESE COURSE

SERVED WITH PARMEGIANO REGGIANO CRUMBLE / CRACKERS & HOMEMADE SEASONAL JAM

NANCY’S CAMEMBERT, SAINT GERMAIN, SUNNY RIDGE, CALDERWOOD, BLUEBIRD BLUE

 

PRE-DESSERT

A CLASSIC FRENCH LEMON TART DECONSTRUCTED. MEYER LEMON CURD, THYME CRUMBLE, LEMON ZEST CONFIT, BURNT MERINGUE.

 

DESSERT

BARTLETT PEAR – CHOCOLATE – ALMOND - VANILLA

POACHED BARTLETT PEAR IN A HIBISCUS-SZECHUAN PEPPERCORN SYRUP. VANILLA ICE CREAM AND DARK CHOCOLATE CREMEUX. ALMOND FOAM AND WHITE CHOCOLATE SAUCE. 

MIGNARDISES

A LA CARTE

 

CAVIAR SERVICE

ROYAL DAURENKI FROM PETROSSIAN 50G $210

ROYAL OSSETRA FROM PETROSSIAN 30G $195

+

HOMEMADE BLINIS

CRÈME FRAÎCHE, CAPERS, LIME ZEST+JUICE, FRESH DILL

RED ONION HIBISCUS PICKLED

ATCHARA FENNEL / CARROT CILANTRO

 

APPETIZERS 

BABY CARROT - PINE NUT - HERBS $36 / ORGANIC CARROT MILLE-FEUILLE, CARROT JUICE REDUCTION, CANDIED PINE NUTS, CARROT LEAF AND PARSLEY EMULSION.

SWEETBREAD – BLACK TRUMPET – BLACK WINTER TRUFFLE $43 / ROASTED VEAL SWEETBREAD, BLACK TRUMPET AND CHICKEN MOUSSELINE, CELERY, CHICKEN JUS, PICKLED SHIMEJI MUSHROOMS, AND BLACK WINTER TRUFFLE

 

 MAIN COURSES

DOVER SOLE - LOBSTER - CABBAGE $78 / FRENCH BRITTANY COAST DOVER SOLE FILET COOK IN A FOAMY SALTED BUTTER. GREEN CABBAGE STUFFED WITH MAINE LOBSTER AND SOLE MOUSSELINE. LOBSTER BISQUE SAUCE, BRUSSEL SPROUT SALAD, YUZU-SOY SAUCE VINAIGRETTE.

 

WAGYU - “SAUCE AU POIVRE AND POMME DAUPHINE” $95 / BLACK AND BLUE MISHIMA WAGYU STRIP LOIN, BLACK WINTER TRUFFLE “POMME DAUPHINE”, TRUFFLE COULIS AND “SAUCE AU POIVRE”.

 

CHEESE COURSE

SERVED WITH PARMEGIANO REGGIANO CRUMBLE / CRACKERS & HOMEMADE SEASONAL JAM

$31 / 3 CHEESES

$42 / 5 CHEESES

NANCY’S CAMEMBERT

SAINT GERMAIN

SUNNY RIDGE

CALDERWOOD

BLUEBIRD BLUE

 

BARTLETT PEAR - CHOCOLATE - ALMOND - VANILLA $35 / POACHED BARTLETT PEAR IN A HIBISCUS-SZECHUAN PEPPERCORN SYRUP. VANILLA ICE CREAM AND DARK CHOCOLATE CREMEUX. ALMOND FOAM AND WHITE CHOCOLATE SAUCE. 

*PLEASE NOTE: AN AUTOMATIC GRATUITY OF 20% WILL BE ADDED TO PARTIES OF 6 OR MORE*