Chef's Tasting Menu
Prix Fixe $240.00 - Service Included
"Oysters and Pearls" *
"Sabayon" of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar
Salad of Butternut Squash Confit
Swiss Chard, Black Truffles from Provence and K & J Orchard Chestnuts
Moulard Duck "Foie Gras en Terrine"
Sunchoke Glaze, Hazelnut "Crunch", Hosui Pears, Frisee and Madeira-Vanilla Reduction
($30.00 Supplement)
Sautéed Fillet of Japanese Suzuki
Broccolini Fleurettes, Green Grapes, Red Radish and Spanish Caper Vinaigrette
"Lamelles" of Pacific Kanpachi
"Jardiniere" of Winter Vegetables, Petite Lettuces, Hass Avocado and Yuzu Essence
Sweet Butter-Poached Maine Lobster Tail
Hon-Shimeji Mushrooms, Clemintine Segments, Watercress and "Sauce Japonaise"
Devil's Gulch Ranch Rabbit
Melted King Richard Leeks, French Prune and Hobb's Shores Bacon Emulsion
Corned Marcho Farms Veal Tongue
Caramelized Brussels Sprouts, Rye Bread Puree, Pearl Onions and Grain Mustard Sauce
Snake River Farms "Calotte de Beouf Grillee"
"Pommes Sarladaises", French Laundry Garden Spinach, Nantes Carrots and "Sauce Bordelaise"
"Idiazabal"
Pimenton Pepper, "Pain Perdu", Globe Artichokes and Arugula
Ruby Red Grapefruit Sorbet
Pistachio "Pain de Genes" and Mascarpone
"Mousse au Chocolat Amedei"
Gros Michel Banana Ice Cream, Candied Cashews and Curry "Arlette"
Braised Golden Pineapple
Spiced Sweet Rice Beignets, Dark Raisin Coulis and Long Pepper Sorbet
Mignardise
Prix Fixe $240.00 - Service Included
"Oysters and Pearls" *
"Sabayon" of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar
Salad of Butternut Squash Confit
Swiss Chard, Black Truffles from Provence and K & J Orchard Chestnuts
Moulard Duck "Foie Gras en Terrine"
Sunchoke Glaze, Hazelnut "Crunch", Hosui Pears, Frisee and Madeira-Vanilla Reduction
($30.00 Supplement)
Sautéed Fillet of Japanese Suzuki
Broccolini Fleurettes, Green Grapes, Red Radish and Spanish Caper Vinaigrette
"Lamelles" of Pacific Kanpachi
"Jardiniere" of Winter Vegetables, Petite Lettuces, Hass Avocado and Yuzu Essence
Sweet Butter-Poached Maine Lobster Tail
Hon-Shimeji Mushrooms, Clemintine Segments, Watercress and "Sauce Japonaise"
Devil's Gulch Ranch Rabbit
Melted King Richard Leeks, French Prune and Hobb's Shores Bacon Emulsion
Corned Marcho Farms Veal Tongue
Caramelized Brussels Sprouts, Rye Bread Puree, Pearl Onions and Grain Mustard Sauce
Snake River Farms "Calotte de Beouf Grillee"
"Pommes Sarladaises", French Laundry Garden Spinach, Nantes Carrots and "Sauce Bordelaise"
"Idiazabal"
Pimenton Pepper, "Pain Perdu", Globe Artichokes and Arugula
Ruby Red Grapefruit Sorbet
Pistachio "Pain de Genes" and Mascarpone
"Mousse au Chocolat Amedei"
Gros Michel Banana Ice Cream, Candied Cashews and Curry "Arlette"
Braised Golden Pineapple
Spiced Sweet Rice Beignets, Dark Raisin Coulis and Long Pepper Sorbet
Mignardise
