appetizers entrees side dishes

APPETIZERS
ENTREES
Green Market Salad
Halibut
Spring green / mustard green / pea leave / tiny vegetables
/ basil aioli / Banyuls vinaigrette
16
Daikon / parsnip / snow peas / Black sesame / lotus chips /
coconut emulsion
34
Parmentier Soup
Salmon
Potato / leek / crispy leeks / truffle oil
15
Raisin puree / asparagus / pearl onion / Chanterelle /
shallot sauce
29
Tuna Tartar
Yuzu Dashi / pickled shallot / Edamame puree / ginger /
sesame crisp / daikon
20
Black Bass
Braised baby carrots / pea puree / tarragon emulsion
30
Vegetable tart
Roasted Chicken
Roasted vegetable / parsnip puree / perigourdine sauce
19
Truffled chicken mousseline / chestnut gnocchi / black
trumpet / butternut squash / Brussels
30
Hamachi
Edamame puree / yuzu dashi / nori / lemon / apple
19
Risotto
Ribeye
Cardamom Cauliflower purée / onion ring « hole » /
mushroom fricassee / Black walnut vinaigrette
40
Bisque / lobster / watercress emulsion
20 / 30
Lamb Loin
PRIX FIXE
Black trumpet / spaetzle / Herbs soubise / spiced jus
39
3 COURSES 60
SIDE DISHES
4 COURSES 95
W / WINE PAIRING 145
5 COURSES 105
165
W/ WINE PAIRING
Sautéed spinach 10
Roasted fingerling potato 10
Truffled Mac & cheese 15
Brussels sprouts 15
6 COURSES 125
W/ WINE PAIRING 185
EXECUTIVE SOUS-­‐‑CHEF: JULIAN RIOS EXECUTIVE CHEF: BERNARD LIBERATORE