FIRST COURSE
WILD MUSHROOM RISOTTO
Or
HEIRLOOM TOMATO TART
Herb Cream Cheese, Red Tomato Sorbet
Or
DUO OF FOIE GRAS – ”Our Signature Appetizer” Add $5
Bonbon and Consommé
Or
SWEETBREAD, VEAL REDUCTION AND WILD MUSHROOM
SECOND COURSE
Fresh Live Lobster from Maine, Preserved Lemon, Artichoke, Carrot, Sweet Potato, Snow Pea.
Or
“REINVENTED” TRADITIONAL “DUCK A L’ORANGE”
Duck Breast, Carrots, Orange and Ginger Sauce
Or
SHORT RIBS MARINATED IN BURGUNDY WINE AND SLOWLY COOKED
Mashed Potato, Chef Florent’s Specialty, Mixed Vegetable
DESSERT
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.
CHOICE OF
CANADIAN FOIE GRAS – OUR SPECIALTY
TERRINE OF FOIE GRAS, Coteaux du Layon, Mango Apricot Chutney add $5
Or
BLACK TRUFFLE CELERY RISOTTO, WITHOUT RICE!!!!!
Parmigiano Reggiano
Or
LOBSTER SALAD
Mango, Arugula, Calamansi Vinaigrette
Or
SPANISH OCTOPUS POACHED THEN GRILLED
Pickled Onion, Pancetta Mayonnaise, Fermented Red Bell Pepper
CHOICE OF
“REINVENTED” TRADITIONAL “DUCK A L’ORANGE”
Carrots, Orange and Ginger Sauce
Or
BEEF FILET “PERIGOURDINE SAUCE”
Mashed Potato, Chef Florent’s Specialty, Winter vegetable, Truffle
Or
BRANZINO
Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini
CHOICE OF
DECONSTRUCTED LOG
Caramelized Tuile, Mascarpone Mousse, Strawberry au Poivre, Republica del Cacao Chocolate Mousse, Lemon Thyme Sorbet
Or
SELECTION OF HOMEMADE FRESH FRUIT SORBET
Passion Fruit, Lemon and fresh Thyme, Griotte Cherry, Mango and Strawberry
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.
AMUSE BOUCHE
FIRST COURSE
DUO OF CANADIAN FOIE GRAS: PAN SAUTEED FOIE GRAS & WARM BONBON
SECOND COURSE
SPANISH OCTOPUS, POACHED THEN GRILLED
Pickled Onion, Pancetta Mayonnaise, Fermented Red Bell Pepper
Or
BLACK TRUFFLE CELERY RISOTTO, WITHOUT RICE
THIRD COURSE
BRANZINO
Lemongrass, Spring onions, Snow Pea, Carrot, Zucchini
FOURTH COURSE
Choice of
LAMB CHOP, VEGETABLE CONFIT
Chickpea Puree, Olive, and Oregano Lamb
Juice Reduction
Or
SQUAB AND FOIE GRAS WRAPPED IN SAVOY CABBAGE
Mashed Potato, Chef Florent’s Specialty
Or
MAINE LOBSTER “CHAMPA CHAI SAUCE”
Fresh Live Lobster from Maine, Preserved Lemon, Artichoke, Carrot, Sweet Potato, Snow Pea
FIFTH COURSE
PAVLOVA
Meringue, Fresh Berries, Walnut
Price: $115 per person food only; add $65 for pairing wines. Tax and Gratuity not included
Optional: ASSORTMENT OF FRENCH CHEESES – Add $16 for 2
Additional wine pairing
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.
A LA CARTE
CREATED BY FLORENT COURRIOL – CHEF DE CUISINE ALEXY GODOY
MAKE A RESERVATIONAPPETIZERS
ENTREES
MAINE LOBSTER “CHAMPA CHAI SAUCE”
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.