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A la carte

A sample A la carte menu

Starters

Carnaroli risotto roasted wild mushrooms, mascarpone Périgord truffle

Ballotine of smoked tuna marinated daikon, bok choy hearts, candied ginger crab beignets

Organic hen egg confit chicken, mushroom fricassée, celeriac sherry vinegar

Sautéed Pacific langoustine tonburi seeds, fennel, sautéed rouget lobster consommé
($10.00 supplement)

Brandt beef carpaccio preserved quail eggs, watermelon radish, bone marrow Oscietra caviar

Hudson Valley foie gras spiced apple and pear, candied walnuts thyme infused brioche

Basil tortellini caramelized veal sweetbreads, prosciutto emulsion Castelvetrano olives

 

Main courses
Filet of turbot rainbow Swiss chard, crosnes, baked oxtail Champagne sauce

Roasted monkfish wrapped in guanciale
smoked pimento, shaved fennel
Pommes Maxim

Seared halibut squash, poached Maine lobster, yuzu rind turnip velouté

Slow cooked cod oysters and pig’s tail crust, grilled courgette, baby leeks smoked bacon jus

Grilled loin of venison red cabbage chutney, thyme, wild chocolate charred lettuce

Colorado lamb Moroccan couscous, braised artichokes, Meyer lemon toasted almonds, lamb vinaigrette

Pheasant poached in foie gras butter Savoy cabbage, sweet rutabaga, potato rösti Szechwan-infused broth

Wisconsin veal tenderloin crispy tramezzini, black trumpet mushrooms, braised salsify Périgord truffle sauce

The A la carte menu, continued

Desserts  

Chocolate soufflé with fresh mint ice cream

Caramelized pain perdu
Bing cherries, marzipan ice cream
25-year Balsamico

Meyer lemon pudding cake
strawberry meringue, compressed rhubarb
Champagne sorbet

Caramel chocolate mousse chocolate sable, milk jam, quark ice cream

Lime ganache
coconut dacquoise, passion fruit, tequila gelée
Thai banana ice cream

Apple tarte Tatin with vanilla ice cream
(for two guests)

Artisanal cheeses
Comté, cow’s milk, Franche-Comté
Tête de Moine, cow’s milk, Bellelay
Brillat-Savarin Petite, cow’s milk, Normandy
Red Hawk, cow’s milk, California
Selles-sur-Cher, goat’s milk, Loire Valley
Fourme d’Ambert, cow’s milk, Auvergne

Tea, coffee, infusions and Bon Bon trolley $8.00

Please allow 20 minutes preparation time for all desserts

Three courses $135.00

Wine pairing $75.00

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.