Dinner

_ Spring menu 2010__

DEGUSTATION MENUS 6 Courses $65.00

6 Courses Vegetarian $65.00

9 courses $85.00
(Limited to the entire table only)

Wine Pairing available

(½ portions consist of one order of overtures, one order of fish course and one order of meat course)

Overtures	Reg	Half
Escargots Omelet Fresh Morrels, Pink Peppercorn	14
Uni Sea urchin tapioca pudding with yuzu kocho, kumamoto Oysters in yuzu Lobster gelee	15	9
Foie Gras 3 ways Torchon: Violette Scented, Spring Vegetables Russian Salad-style Terrine: Wasabi Marshmallow and Yuzu Gelée Sautéed: Oxtail, Frisee with Rose Oil Vinaigrette	17
Head Cheese Wrapped in filo, Frisee, anchovy emulsion, Poached Yolk	11	7
Rabbit Terrine Pear and tamarind Chutney	13	8
Artichoke Heart Quartered Artichokes Served warm, Goat Cheese Curd, Tomatoes Confit	14	9
Vegetable Salad Sunchoke Puree, Marinated Miniature Vegetables, Coriander and Meyers Lemon Vinaigrette with Tahini	15	9
Guero Chile Beignet Stuffed with Salted Cod, Watercress and Piquillo Coulis	13	8
Sliders Hamachi and Watermelon on Wasabi Brioche, Unagi and Foie Gras on Green Tea Brioche with Miso Lemon Curd and Rice Ice Cream	17
Mussels Black Bean Sauce and Black Garlic, Creamed Spinach Tart	13	8
Smoked Haddock Pancake From Scotland, marinated in olive oil, Blinis Pancake, Ricotta Lemon Mousse and American Sevruga Caviar	15	9
Dungeness Crab And Calamary Salad Fennel Apple Slaw with Chorizo Vinaigrette, Avocado Gratin with Pistachio	15	9
Smoked Herring Warm potato Mousse, a light Jerez vinaigrette and sautéed quail egg	13	8
Miso Soup Diver Scallop, Spot Prawn, Sautéed Foie Gras, White Asparagus	16

The Seas, The Rivers and The Oceans	Reg	Half
Smoked Salmon & Hamachi Sorrel Creme Fraiche Smear, Nameko Mushrooms, Macedoine of Vegetable in Shishito Pepper Oil, Sea Urchin	27	14
Scallops Tortilla Soup, Green Garlic, Comte Grilled Cheese Sandwich with Zucchini Flowers Sauce	27	14
North Sea Cod Crayfish Sepia Shu Mai, Potato Leek Broth with Mint, Yuzu Sabayon, Wild Ramps Tempura	25	13
Monkfish 2 Ways Fresh Morrels, Monk Fish Liver Terrine, Zuchini Basil Smear, Maple Syrup Vinaigrette	29	16
Halibut Fava, English peas, Thai basil, Curry Jus, Roasted Hemp Seeds Tossed in Micros Mint Lime	26	14

Meat and Fowl	Reg	Half
Pieds and Paquets Slow Cooked Lamb Feet and Stuffed Lamb Stomach, Cooked for 12 hours	25	13
Parpadelle and Rabbit Meatballs Homemade Parpadelle, Spicy Meatballs, Salsify, Cipolini Onions, Confit Rhubarb	25
Stuffed Veal Breast Braised, Black Olives, Ratatouille	26	13
Pork 3 Ways Pork Loin, Crispy Ear, Trotter, Quinoa Porcini	26
Veal kidneys and Veal Sweetbreads Wild Mushrooms, Colman Mustard Jus with Tarragon, Gratin of Gnocchi with Artichokes	25	13
Simple Chef Favorite of the Season	Reg	Half
Lamb Shank Braised, Cardamom, Coffee, Spring Vegetables	27	14
Hanger Steak Served with Glazed Shallots, Chanterelle, Sunchoke Puree, Jus	24	13
Duck Breast Shishito Pepper Puree, Miso Sauce, Yuzu Glace	28	15
Fried Chicken "Jambonette" Crayfish, Nameko Forest Mushrooms, Spring Garlic	25
Cote de Boeuf (serves 2) Rib Eye Steak for Two – 28 oz (Medium Rare suggested), Sides of Anchovy Butter, Gratin of Cardoon with Bone Marrow, Seasoned Mushrooms	68

Whenever possible we use organic produce from our local markets.

Overtures