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Executive Chef: Harrison Axelrod
to share
mille fleurs deviled eggs
piperade, micro greensVegetarian
chef's selection oysters
champagne cucumber mignonettemille fleurs escargots
garlic & herb butterosetra caviar tin
crème fraîche, chives, buckwheat blinis, potato gaufrettesFish
to start
lobster bisque
chives, crème fraîche, oloroso sherrysage hill farms multicolored beet salad
goat cheese, arugula, horseradish emulsionVegetarian
mille fleurs lobster salad
mangos, grapefruits, avocado, lemon emulsiontruffled carnaroli risotto
perigord winter truffles, chanterelles, parmesan fricomain 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 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, long beans almondine, blackberry gastrique"1855" prime filet
sauce bordelaise, pommes robuchon, asparagussides
truffled french fries
smoked bell pepper aioliVegetarian
haricot verts
almondine styleVegetarian
j.r. organics braised swiss chard
sultana, toasted almondsVegetarian
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