Daniel Dinner Menu

APPETIZERS Chilled Fennel Soup with Maine Lobster Basil Cream, Coral Coulis, Chive Oil

Satur Farms Vegetable Minestrone with Bowtie Pasta Chicken Dumplings, Soft Boiled Quail Eggs

Pistachio Crusted Duck Foie Gras Terrine Poached Rhubarb, Lillet Gelée $12 supp.

Mosaic of Foie Gras and Black Angus Beef Cheek Satur Farms Beets, Wagyu Carpaccio, Peppercress

Lemon Verbena Marinated Hamachi Pickled Red Onions, Arugula, Artichoke Barigoule

Squid and Baja Shrimp Salad with Asparagus Clams “Gratinés”, Marinated Octopus, Meyer Lemon Coulis

Peekytoe Crab Salad with Avocado Boston Lettuce, Minted Yogurt-Cucumber Gazpacho

Kataifi Wrapped Langoustines with Florida Corn Roasted Pork Belly, Kale, Bacon Jus $14 supp.

Caramelized Sea Scallops “à la Provençale” Zucchini Mille-Feuille, Coriander-Tomato Marmalade

Sweet Pea-Ricotta Tortelloni with Savory Emulsion Crispy Apple Smoked Bacon, Chanterelles

CASPIAN SEA CAVIAR Impérial Ossetra 50g $740 supp.

Golden Ossetra 50g $860 supp.

MAIN COURSES

Paupiette of Black Sea Bass in a Crisp Potato Shell Tender Leeks, Syrah Sauce

Lovage Steamed Tai Snapper with Lemon Vinaigrette Hawaiian Hearts of Palm and Scallion Summer Roll

Flaked Atlantic Cod with Cumin-Carrot Purée Snap Peas, Cipollinis, Pink Peppercorn Jus

Maine Halibut Baked in Fig Leaves Shallot and Fennel Confit, Aged Balsamic

Crispy Red King Salmon with Parsley Mousserons, Pencil Asparagus, Pee Wee Potato Tempura

Roasted Liberty Farm Duck Breast Bing Cherries, Green Almonds, Wilted Arugula

Pennsylvania Squab: Leg and Foie Gras Pastilla with Young Radishes Broiled Breast with Vadouvan, Avocado Chutney

Elysian Fields Farm Lamb Roasted Chop and Tenderloin with Petits Farcis Braised Shoulder with Basil and Coco Beans

Duo of Dry Aged Beef: Red Wine Braised Short Ribs with Shallot Confit Seared Rib Eye with Spinach Subric, Sautéed Porcinis $14 supp.

Three Course Prix Fixe $105 Jean-François Bruel Executive Chef

Eddy Leroux Chef de Cuisine