AROMATIC SEASONAL SALAD Breakfast radish, pickled carrots, cippolini onions, cranberries, endive spears, chestnuts
DUCK TERRINE “YVES GONNACHON” Pistachios, truffles, ramps, sweet and sour relish
MACHE AND FRISÉE SALAD Humboldt fog goat cheese, cromesquis, prosciutto and pear, bacon dressing
SUPERPOSITION OF FOIE GRAS AND ARTICHOKE Haricots verts, mimosa salad, walnut, apple rosemary, brioche toast
JUMBO MARYLAND CRAB TEMPURA Cucumber, avocado, guava citrus vinaigrette
SALMON GRAVLAX Shaved vegetables, apricot ginger dressing, key lime cream, cornbread Madeleine
ROASTED BEET SALAD Gorgonzola, Granny Smith apples, hazelnut dressing
WARM GREEN ASPARAGUS Quail’s egg, truffles, orange-scented mousseline
BAKED ESCARGOTS Garlic custard, hazelnuts, parsley coulis
GRILLED PORTUGUESE OCTOPUS SALAD Chickpeas, roasted red bell peppers
PAPARDELLE Short ribs, hen of the wood mushrooms, pecorino, ground pepper
PAPARDELLE Perigord black truffles
VELOUTÉ OF CELERY ROOT Black currant, poached egg, truffles
THREE CHEESE RAVIOLI Light pomodoro sauce
GRILLED FOIE GRAS Corn marmalade, smoked pancetta sprinkle
BAKED STRIPED BASS Quinoa and lentil salad, baby fennel, lemongrass yuzu emulsion
ROASTED CHATHAM COD Creamy brandade, Manila clams gratinées, marinière mussels, shellfish and madras curry jus
GRILLED ARCTIC CHAR Celery stalk, leeks and potatoes fondue, watercress sauce
NANTUCKET BAY SCALLOPS, MAYA SHRIMP, MEDITERRANEAN ROUGET Caramelized endive and blood oranges, osetra caviar, bouillabaisse broth
GLAZED MAINE LOBSTER CASSOLETTE Swisschard, armoricaine sauce
GRILLED DOVER SOLE Potatoes bouchon, truffles, brown butter sauce
DRY AGED ANGUS STRIP LOIN STEAK Simmered root vegetables , potatoes Macaire, kumquat and baby turnip salad
GRILLED LAMB CHOPS Chermoula, jalapeno fingerling mousseline, lamb shoulder dressed in daikon
LONG ISLAND SPICED DUCK BREAST Leg confit, plums, savoy cabbage, cranberry marmalade, Dolce Forte sauce
AMISH CHICKEN Herbed stuffing, soft polenta with Comté cheese, baby spinach, natural jus
LOIN OF VENISON Praline and pistachio crust, red cabbage, chestnuts, spatzels, quince, Grand Veneur sauce
VEAL CHOP AU SAUTOIR Creamy wild mushrooms, pommes soufflés, tomato fondue
PAPARDELLE Perigod black truffle
ROQUEFORT, DRIED PLUMS AND PROSCIUTTO PARFAIT Frisée salad, raisin-walnut bread
CARANOIX Chocolate cake, crispy praline, milk chocolate whipped ganache, walnut nougatine, mocha ice cream
CRANBERRY-PECAN NUT CRACKLE CRÈPE Verbena ice cream
MINESTRONE OF FRESH MANGO AND PINEAPPLE Fluffy coconut flan, Meyer lemon jus
GINGER SOAKED CARROT CAKE Poached quince, pomegranate seeds, whipped crème fraîche
PROFITEROLES CRUMBLE Vanilla ice cream, hot chocolate sauce, chantilly cream
CHOCORANGE Almond dacquoise, orange crème brûlée, light chocolate ganache
TART DEMOISELLES TATIN Warm apple tart, caramel sauce, calvados ice cream
SELECTION OF SORBETS AND ICE CREAMS Served in a tuile, butter cookies
GRAND MARNIER OR CHOCOLATE SOUFFLÉ Preparation time 20 minutes
If you have a food allergy, please speak to the owner, manager, chef or your waiter
