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Executive Chef: Harrison Axelrod
to share
mille fleurs deviled eggs
piperade, micro greensVegetarian
mille fleurs escargots
garlic & herb butterosetra caviar tin
crème fraîche, chives, buckwheat blinis, potato gaufrettesFish
to start
wild & tame mushroom soup
crispy beech mushrooms, porcini dust, truffle oillobster bisque
chives, crème fraîche, oloroso sherryschaner farms winter citrus & cheese
tete de moine, candied macadamia, honey meyer lemon citronettesage hill farms multicolored beet salad
goat cheese, arugula, horseradish emulsionVegetarian
truffled carnaroli mushroom risotto, chanterelles
perigord winter truffles, parmesan fricomille fleurs lobster salad
mangos, grapefruits, avocado, lemon emulsionmain course
traditional duck confit
potato sarladaises, grilled sweet cabbage, classic sauce quercynoisealmond crusted seabass
spaghetti squash, bok choy, purple cauliflower, meyer lemon beurre blancatlantic dover sole
sea asparagus, lemon caper beurre noisette lan-roc pork chop
sauce chasseur, asparagus, pommes robuchon house made oxtail ravioli
duxelles, rainbow chard, cabernet reduction prime angus "steak frites"
french fries, sauce au poivre
mille fleurs wienerschnitzel
veal loin, potatoes sarladaises, lemon caper saucepan seared venison medallions
caramelized cauliflower puree, haricot verts, almonds, blackberry gastrique"1855" prime filet
sauce bordelaise, pommes robuchon, asparagussides
truffled french fries
smoked bell pepper aioliVegetarian
roasted brussel sprouts
aged balsamic, parmesan Vegetarian
haricot verts
almondine styleVegetarian
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