À La Carte Menu

APPETIZERS

1oz. Aquitaine Caviar with Socca and Chick-Pea Blinis Saint Simon Oysters in their own shell with condiments

Seared Foie Gras, Tangerine Poached Aloe, Pandan Honey Froth Mixed Greens with Baby Beets and Shallot
Confit

Roasted Beet Soup with Chestnut Cream, Apple Shaving, Truffle Sphere, and Black Truffles

Winter Root Vegetables with Onsen Egg and Black Perigord Truffles

MAIN COURSES

Seared Monkfish, Langoustine, Crispy Seafood Risotto, Crustacean Froth

Homemade Bacalhau, Coconut Poached Egg, Tomato Cromesquis, and Daikon Salad

Blue Fin Tuna in Two Preparations: with Shiso, Beet Coulis and Red Wine Tagliatelle

Partridge Two Ways with Grapefruit, Fennel and Black Truffles

Marcho Farm Veal Two Ways, Bok Choy, Brie Cream, Aligot, Beets, and Black Truffles

Braised Jamison Farm Lamb: Inspired by a Moroccan Couscous, Baba Ghanoush, Truffled Semolina and Fresh
Chick Peas

DESSERTS

Milk Chocolate-Pear Opera Cake with Pear Sorbet

St. Andre Soufflé Tart, Quince Jam and Sorbet

Mango Cream, Piquillo Jam, Cumin Crumble, Frozen Yogurt and Cilantro

Coconut Panna Cotta, Marinated Pineapple, Sweet Bean Paste, Lychee Sorbet

Spiced and Roasted Red D’Anjou Pear, Licorice Cream, Lemon-Star Anis Ice Cream