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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 sherrywild & tame mushroom soup
porcini dust, creme fraichered wine poached pear & belgian endive salad
shropshire crumble, spiced candied walnuts, roquefort dressingrainbow beet & schaner farms citrus salad
baby arugula, bee pollen, honey emulsionVegetarian
mille fleurs lobster salad
mangos, grapefruits, avocado, lemon emulsionvegetarian carnaroli risotto
hazelnut, curried tahitian squashmain course
traditional duck confit
potato sarladaises, grilled sweet cabbage, classic sauce quercynoisealmond crusted seabass
spaghetti squash, bok choy, purple cauliflower, meyer lemon beurre blancblack tiger shrimp tagliatelle
san marzano tomatoes & vodka saucekoa king salmon
red quinoa, assorted fall squash, warm shallot vinaigretteatlantic 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 gastriquebraised short rib
sauce bordelaise, pommes robuchon, asparagus"1855" prime filet
sauce bordelaise, pommes robuchon, asparagussides
truffled french fries
smoked bell pepper aioliVegetarian
spaghetti squash tartine
aged balsamic, crispy shallotsVegetarian
j.r. organics braised swiss chard
sultana, toasted almondsVegetarian
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