Appetizer
Hot and Cold Foie Gras with Maple Blis and Apple Red Miso Butterscotch 26
Japanese Octopus with Confit Potatoes, Lemon and Crisp Chorizo 17
Pan Seared Maine Day Boat Scallops with Hazelnut Polenta and Preserved Lemon 21
Ragout of Burgundy Snails with Warm Fennel Panna Cotta and Parsley Puree 17
Slow Poached Lobster with Lemongrass, Sweet Basil and Tamarind Gel 23
Truffled Hamachi Tartar with Avocado, Lemon and Pea Shoot Emulsion 21
Ricotta Gnocchi with Braised Artichoke, Tomato Confit and Black Garlic 17 *
* Vegetarian items
Soup and Salad
Sugar Snap Pea Soup with Roasted Button Shiitake Mushrooms 12 *
Lobster Bisque with a Sweet Corn Timbale 14
Delta Asparagus Soup with Almond and Meyer Lemon 12 *
Baby Lettuce Salad with Pears, Toasted Pecans, Feta Cheese and Chambord Vinaigrette 11 *
Shaved Hamakua Farms Heart of Palm Salad with Ruby Grapefruit, Avocado and Macadamia Nuts 12 *
Baby Lettuce with Sherry Vinaigrette and Danish Blue Cheese 9 *
* Vegetarian items
Main Course
Pan Roasted Beef Tenderloin with Black Chanterelles, Potato Gratin and Roasted Shallots 38
Noisettes of Red Deer with Cabernet-Truffle Reduction and a Parsnip Tart 39
Spice Seared Pork Tenderloin with Roast Pear, Yam Timbale and Red Onion Marmalade 34
Pinot Noir Braised Duck Breast with Sour Cherry, Green Peppercorn Gastrique and Black Forbidden Rice 34
Spring Vegetables with a Risotto Croquette and Fried Sage 27 *
Grilled Swordfish with Pinot Noir-Soy Reduction and Roasted Maitake Mushrooms 35
Poached Alaskan Halibut with Toasted Milk Puree, Confit Grapes and Potato Caper Mille-Feuille 33
Sautéed Veal Loin with Morel Reduction and Sweetbread Fritters 35
Grilled Loin of Lamb with Vadouvan Spice and Chickpea Galette 36
*Vegetarian Items
Tasting Menu
Hokkaido Scallop Ceviche with Lemon, Sunflower Salad and Browned Butter Powder
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Linguine with Butter Poached Gulf Prawn and Cognac-Truffle Cream
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Duck Three Ways with Sour Cherry
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Barely Roasted New York Strip of Japanese Kobe Beef with Maitake Mushrooms
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Grilled Durham Ranch Buffalo with Syrah Jus, Parsnip Puree and Cocoa Nibs
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Pavé d'Affinois with a Red Wine-Prune Tart
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Bittersweet Chocolate Terrine with Coconut
Prix Fixe 98 Per Person
Appropriate wines to complement each course available at 55 per person
Tasting Menu is prepared for the entire table
