Champagne Half Bottles Tastes of Spring Tasting Menu

Champagne Half Bottles
Tastes of Spring
Two plates $38, each additional plate $19
Elegant
Marc Hebrart Cuvee de Reserve 1er Cru MV, Mareuil-sur-Ay
Pierre Gimonnet, Blanc de Blancs 1er Cru MV, Cuis
Pierre Peters Blanc de Blancs Grand Cru MV, Le Mesnil-sur-Oger
Opulent
Bollinger Special Cuvée MV, Aÿ
Saint-Chamant Blanc de Blancs Cuvée de Chardonnay 1999, Epernay
Rosé
René Geoffroy Rosé de Saignée 1er Cru MV, Aÿ
Krug MV, Reims
Champagne & Sparkling Wines
Prosecco NV , Serafini & Vidotto Bollicine di Prosecco, (Veneto)
Extra Brut NV, Val de Mer (Crémant de Bourgogne)
Brut NV, Philippe Prie (Neuville-Sur-Seine)
Brut NV, Camille Savès Carte Blanche, 1er Cru (Bouzy)
Brut Rosé NV, Billecart-Salmon (Mareuil-Sur-Äy)
Brut, Salon Blanc de Blancs, Grand Cru 1999 (Le Mesnil-sur-Oger)
White Wines
Torrontes 2012, Susana Balbo Crios (Argentina)
Viognier 2011, Miner Family Simpson Vineyard (California)
Riesling Kabinett 2008, Von Hövel Scharzhofberg (Mosel)
Pinot Gris 2010, Paul Blanck Patergarten (Alsace)
Pinot Grigio 2011, Elena Walch (Alto Adige)
Sauvignon Blanc 2010, Lucien Crochet La Croix du Roy (Sancerre)
Chardonnay 2011, Heitz Cellars (Napa Valley)
Meursault 2010, Vincent Latour Clos des Meix Chavaux (Burgundy)
Chardonnay 2010, J. Rochioli (Russian River Valley)
Red Wines
Vin de Pays 2008, Domaine de la Janasse Terre de Bussière (Rhone Valley)
Zinfandel, Quivira 2010 (Dry Creek Valley)
Cabernet Sauvignon 2009, Three Saints (Santa Barbara)
Pinot Noir, Ponzi 2011, MV, (Willamette Valley)
Crozes-Hermitage 2011, Domaine des Lises Equis (Rhone Valley)
Barolo 2008, Mauro Veglio (Piedmont)
Cabernet Sauvignon 2010, Vineyard 29 Cru (Napa Valley)
Pomerol 2006, Château Beauregard (Bordeaux)
Gevrey-Chambertin 2011, Domaine Geantet-Pansiot, (Burgundy)
$72
$80
$88
$110
$105
$105
$265
$15
$16
$22
$28
$38
$95
$9
$12
$16
$17
$17
$18
$18
$33
$35
$9
$13
$16
$17
$18
$24
$28
$32
$35
Egg Caviar ($40 Supplement)
Sea Trout and Oyster Tartar, Lemon, Horseradish and Chive
Santa Barbara Sea Urchin, Black Bread, Jalapeño and Yuzu
Yellowfin Tuna Ribbons, Avocado and Spicy Radish, Ginger Marinade
Sea Scallops, Caramelized Cauliflower, Caper-Raisin Emulsion ($8 Supplement)
Warm Asparagus Salad, Hollandaise, Truffle Vinaigrette
Sweet Pea Soup, Sourdough Croutons, Parmesan
Peekytoe Crab Dumplings, Celeriac-Meyer Lemon Tea
Foie Gras Brulée, Dried Sour Cherries, Candied Pistachios, and White Port Gelee ($5 Supplement)
Seared Gulf Shrimp with Baby Artichokes, Lemon Fennel Emulsion and Paprika Oil
Salt and Pepper Sweetbreads, Sweet Chili Emulsion, Pea Shoots and Golden Garlic
Black Sea Bass Crusted with Nuts and Seeds, Sweet and Sour Jus
Arctic Char, Spiced Jade Emulsion and Tender Celeriac
Steamed Cod with Potato-Leek Puree and Clams with Green Chili
Slowly Cooked Red Snapper, Lettuce Puree, Herbal-Lime Vinaigrette
Parmesan Crusted Organic Chicken, Artichokes, Basil and Lemon Butter
Crispy Confit of Suckling Pig, Rutabaga Pudding, Smoked Bacon Marmalade ($10 Supplement)
Sautéed Veal Scallopine, Flying Pig Ham, Mushrooms and Lavender
Roasted Beef Tenderloin, Crunchy Potato Confit, Spring Onion Velvet and Chili Condiment
($15 Supplement)
Tasting Menu
Composed with Seasonally Available Produce
$148
American Caviar, Meyer Lemon Gelée and Crème Fraiche
Diver Scallop Carpaccio, Sea Beans, Green Chilies and Spring Herbs
Sweet Pea Soup, Sourdough Croutons, Parmesan
Arctic Char, Spiced Jade Emulsion and Tender Celeriac
Crispy Confit of Suckling Pig, Rutabaga Pudding, Smoked Bacon Marmalade
Dessert Tasting
Executive Chef : Mark Lapico
Chef/Proprietor : Jean-Georges Vongerichten