Five Course Dinner

One Hundred Fifty Eight Dollars per Person

First Course

Fine Crème D’Asperges Vertes, Mousseline d’Asperges Blanches, Morilles

Cream of Asparagus Soup, White Asparagus Mousseline, Morels

Salade Verte et Petits Legumes aux Saveurs Printaniere

Green Salad, Baby Vegetables of Springtime

SECOND Course

Petite Tartelette aux Concombres, Fromage de Chêvre Frais

Baby Cucumber Tartlet, Soft Goat Cheese

Huitre, Caviar Imperial Ossetra, Maquereau d’Espagne Mariné

Peach Tree Oyster, Imperial Ossetra Caviar, Cured Spanish Mackerel

Third Course

Ris de Veau de Lait, Cuit au Beurre Salé, Oignons Grelots, Artichaut

Milk-Fed Veal Sweetbreads, 'Toasted' Butter Sauce, Pearl Onion, Artichoke

Pressé de Queue et Langue de Boeuf Wagyu. Jeunes Legumes, Sauce Gribiche

Wagyu Beef Tongue Terrine, Baby Vegetables, Sauce Gribiche

Fourth Course

Filet de Flétan, Pied-de-Mouton, Sauce a la Vanilla Tahitienne

Alaskan Halibut, Asparagus, Hedgehog Mushrooms, Tahitian Vanilla Beurre Blanc

Médaillon D’Agneau, Jus Parfumé a l’Estagon, Poivron Rouge, Aubergine, Coulis de Basilic

Pinn Oak Ridge Farm Lamb, Tarragon Perfumed Jus, Eggplant, Basil Coulis

Dessert Course

Île Flottante aux Framboises, Crumble de Yogourt aux Pistaches, Gelée de Ragoût de Baies au Vin Epicé

Poached Raspberry Meringue, Pistachio Yogurt Crumble, Spiced Wine Berry Stew Gelée

Soufflé au Chocolat, Glace Grains de Café et Croustillant Noisette, Ecume Cardamome Caramel Salé

Chocolate Soufflé, Coffee Bean and Hazelnut Crunch Ice Cream, Salted Caramel Cardamom Foam

Organic, Local, Farm Raised and Wild Caught Cuisine

Menu prices are exclusive of tax and gratuity. Please note that while we attempt to accommodate most dietary restrictions, there are instances
where we cannot meet every limitation. Whether dining out or preparing food at home consuming raw or undercooked animal foods may

increase your risk of food borne illness.