APPETIZERS
FLORIDA FROG LEG
AND JERUSALEM ARTICHOKE SOUP
Black Garlic, Honshimeji Mushrooms
Rock Chive
DUCK TERRINE WITH MARCONA ALMOND
Barberry Gelée, Mâche Salad
Black Radish, Apple Confit
GUINEA HEN AND TURNIP MOSAIC
Winter Black Truffle, Pickled Honshimeji
Young Leeks
PEEKYTOE CRAB SALAD WITH PINEAPPLE
Chayote, Cilantro Oil, Coriander Tuile
TRIO OF SCOTTISH SALMON
Poached with Wasabi Potato Coulis
Cured with Meyer Lemon, Watercress Salad
Tartare with Sesame Tuile
TAI SNAPPER CEVICHE
WITH CUCUMBER VINAIGRETTE
Tapioca Pearls, Shaved Radishes
Sea Urchin, North Star Caviar
BLUE PRAWNS
"A LA PLANCHA" WITH MADRAS CURRY
Hawaiian Hearts of Palm
Grapefruit Vinaigrette, Avocado Chutney
on Toasted Whole Grain Bread
Supplement $14
SEARED SEA SCALLOPS
WITH CRISPY RICE
Fennel Marmalade
Tangerine-Saffron Gremolata
TOMME DABONDANCE
AND MORBIER RAVIOLI
Hen of the Woods Mushroom
Artichoke, Winter Roots, Lomo Iberico
CONNOISSEUR CAVIAR
Israeli Golden Ossetra
American North Star
MAIN COURSES
ROASTED BLACK SEA BASS
WITH SYRAH SAUCE
Stuffed Leeks, Potato Confit
with Caramelized Cipollini
BRAISED ATLANTIC COD
WITH BLACK TRUFFLE
Crispy Brandade, Celery, Sauce Périgueux
Supplement $35
GRILLED YELLOWFIN TUNA
Red Wine Peppered Shallots
Parsnip, Roasted Salsify
Marchand de Vin Butter
SLOW BAKED DOVER SOLE
Sweet Maine Shrimp, Crispy Polenta
Stewed Black Trumpet Mushrooms, Chorizo Oil
DUO OF VERMONT QUAIL
Bacon Wrapped Breast with Glazed Celery
Leg Confit, Potato Gnocchi, Truffle Sauce
Supplement
ELYSIAN FIELDS LAMB LOIN
Confit Cipollini Onions, Sweet Garlic Coulis
Crispy Shoulder Craquelins
Parmesan-Scallion Dressing
TRIO OF MILK FED VEAL
Roasted Tenderloin, Caramelized Endive
Crispy Sweetbreads, Butternut Squash Confit
Braised Cheeks, Glazed Parsnip
DUO OF BEEF
Black Angus Short Ribs with Beet Marmalade
Seared Wagyu Tenderloin
Braised Savoy Cabbage, Crispy Chickpea Panisse, Bordelaise Jus
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