La Carte Menu

À La Carte Menu APPETIZERS 1oz. Aquitaine Caviar with Socca and Chick-Pea Blinis Saint Simon Oysters in their own shell with condiments Seared Foie Gras, Tangerine Poached Aloe, Pandan Honey Froth Mixed Greens with Baby Beets and Shallot Confit Roasted Beet Soup with Chestnut Cream, Apple Shaving, Truffle Sphere, and Black Truffles Winter Root Vegetables with Onsen Egg and Black Perigord Truffles MAIN COURSES Seared Monkfish, Langoustine, Crispy Seafood Risotto, Crustacean Froth Homemade Bacalhau, Coconut Poached Egg, Tomato Cromesquis, and Daikon Salad Blue Fin Tuna in Two Preparations: with Shiso, Beet Coulis and Red Wine Tagliatelle Partridge Two Ways with Grapefruit, Fennel and Black Truffles Marcho Farm Veal Two Ways, Bok Choy, Brie Cream, Aligot, Beets, and Black Truffles Braised Jamison Farm Lamb: Inspired by a Moroccan Couscous, Baba Ghanoush, Truffled Semolina and Fresh Chick Peas DESSERTS Milk Chocolate-Pear Opera Cake with Pear Sorbet St. Andre Soufflé Tart, Quince Jam and Sorbet Mango Cream, Piquillo Jam, Cumin Crumble, Frozen Yogurt and Cilantro Coconut Panna Cotta, Marinated Pineapple, Sweet Bean Paste, Lychee Sorbet Spiced and Roasted Red D’Anjou Pear, Licorice Cream, Lemon-Star Anis Ice Cream