Three Course Prix-Fixe, $275 per person Optional wine pairing, $135
----------------------- Executive Chef – Eddy Leroux Executive Pastry Chef – Shaun Velez
MENU SUBJECT TO CHANGE
TO START
ROYAL OSSETRA CAVIAR 50 Grams - Supplement $385
GOLDEN IMPERIAL OSSETRA CAVIAR 50 Grams - Supplement $485
- APPETIZERS
“PRESSÉ” OF BEEF OXTAIL AND CHEEKS “À LA GIRONDINE” Foie Gras, King Oyster Mushroom Red Wine Sourdough Toast PROVENCE WHITE ASPARAGUS “Bâtonnets Feuilletés”, Pistachio Kernels “Brie de Meaux”-Riesling Emulsion YELLOWFIN TUNA Pastis Cured, Blood Orange, Citrus Fern Hokkaido Uni, “Sauce Phocéenne” MAINE SEA SCALLOPS "ROSETTE" Celtuce, Calamansi–Passion Fruit Vinaigrette Sea Grapes, Seaweed Pearl
- ENTRÉE
NOVA SCOTIA HALIBUT Baked, Purple Barley “Prairie”, Burrata California Peas, Curry Emulsion MONTAUK BLACK SEABASS Buckwheat “Campanelle”, Castelvetrano Olive Nettles, “Sauce Roscoff” DUO OF PENNSYLVANIA RABBIT Roasted Saddle, Louisiana Crayfish, Green Asparagus Stuffed Paccheri Pasta, Sauce Nantua SCHARBAUER RANCH BEEF STRIPLOIN Grilled and “Aigre-Doux” Beets Horseradish “Tartelette”, “Sauce Roquefort" - DESSERT "PAIN PERDU" Milk Jam Mousse, Mango Confiture Sourdough Croustillant HUKAMBI Brazilian Chocolate Custard, Toasted Riz Au Lait Banana Ganache MARACAIBO Venezuelan Dark Chocolate Mousse Dandelion Honey Crème Légère Flaxseed Financier, Gavotte RHUBARB TART Sauternes Poached Rhubarb, Anise Seed Mousse Polenta Frangipane