Menu
Appetizer
Ragout of Burgundy Snails
with Warm Fennel Panna Cotta and Parsley Puree
Pan Seared Maine Day Boat Scallops
with Hazelnut Polenta and Preserved Lemon
Roasted Asparagus
with Pine Nuts, Preserved Mandarinquat and Asparagus Custard
Slow Poached Lobster(add $10)
with Lemongrass, Sweet Basil and Tamarind Gel
Truffled Hamachi Tartar
with Avocado, Lemon and Pea Shoot Emulsion
Linguine and Prawns
with Cognac Truffle Cream
Tolenas Farms Quail
with Steelcut Oatmeal and Madeira Reduction
Sugar Snap Pea Soup
with Roasted Button Shiitake Mushrooms
Salsify Soup
with Duck Royale and Truffle
Roasted Beets Salad
with Date, Pistachio and Sherry Vinegar Gelee
Pear Salad
with Toasted Pecans, Feta Cheese, Baby Lettuce and Chambord Vinaigrette
Shaved Hamakua Heart of Palm Salad (add $3)
with Ruby Grapefruit, Avocado and Macadamia Nuts
Baby Lettuce
with Sherry Vinaigrette and Danish Blue Cheese
Soup and Salad
Main Course
Pan Roasted Beef Tenderloin
with Maitake Mushrooms, Potato Gratin and Bone Marrow
Noisettes of Red Deer
with Huckelberries, Roasted Pear a Parsnip Tart
Braised Duck Breast
with Pomegranate, Walnut and Black Forbidden Rice
Grilled Swordfish
with Soy-Verjus Reduction, Scallions and Risotto Croquettes
Sturgeon "Wellington"
with Chanterelles, Red Wine Miso and Potato Mille-Feuille
Roasted Berkshire Pork Tenderloin
with Smoked Maple and Hibiscus-Onion Marmalade
Loin of Lamb
with Sheeps Milk Yogurt, and Eggplant "Baklava" and Barberries
Pan Roasted Vegetables
with Soft Polenta and Fried Herbs
Hokkaido Scallops
with Seaweed Puree, Puffed Rice and Pickled Miyoga
Pan Roasted Sea Bream
with Caramelized Fennel and Black Lime
Roasted Young Turnips
with Black Garlic and Elderflower Gastrique
Breast of Squab
with Braised Sunflower Seeds and Confit Tortellini
Shio Koji Roasted Beef Tenderloin
with Vanilla Parsnip Puree and Black Truffle
Odre
with fig, Pine Nut Butter and mastic
Sytrawberry Vacherin
with Mascarpone, Marzipan and Lemon Balm
Tasting Menu