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Chef's Menu

Chef's Menu list

Smoked foie gras chawanmushi,
crispy duck tongues

Diver scallop sashimi, sea urchin, paddle fish caviar, pickled ginger

Confit mushroom carpaccio, marinated quails breast,
roasted hazelnuts, hazelnut dressing

Pan fried Alaskan halibut, saffron pasta,
Jerusalem artichoke fondant, cèpe velouté

Slow braised kobe beef cheek,
roasted cipollini onions, watercress,
horseradish pomme purée

or

Bobo farm’s partridge "en vessie",
leg confit, Savoy cabbage,
braised salsify, banyuls sauce

Menu Prestige list continued

Cara cara orange three ways with rose water sabayon and cinnamon ice cream

or

Selection of artisanal cheeses (Supplement $8.00)

Mandarin capsule with vanilla cream,
cashew crumble, and mixed melon sorbet

 

Seven courses $95.00 Wine Pairing $65.00 Grand Pairing $100.00

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