Five Course Dinner

One Hundred Forty Eight Dollars per Person

Optional Wine Pairing – Seventy Dollars per Person

Optional Premium Wine Pairing – One Hundred Ten Dollars per Person

First Course

La Soupe aux Truffle en Surprise

Oxtail Beef Consomme, Perigord Truffle Foie Gras, Puff Pastry

Crème de Céléri, Croutons Brioche Truffe du Perigord

Celeriac Puree, Brioche Crouton, Micro Celery, Black Truffle

SECOND Course

Tarte Compote a L’oignon Caramelisé

Caramelized Onion, Potato and Black Truffle Tart, Micro Fall Greens

Raviolis de Canard et Foie Gras

Duck and Foie Gras Ravioli, Truffled Cream Sauce, Warm Truffle Foam

Third Course

Blanquétte de Baudroie et Corail D’oursin

Monk Fish Stew and Sea Urchin, Root Vegetables Wild Seasonal Mushrooms, Pearl Onion

Aile De Raie, Beurre de Curry

Skate Wing, Potato Mash, Sunchoke, Parsnip, Curry Butter

Fourth Course

Filet de Boeuf a la Bordelaise

Beef Tenderloin, Duck Fat, Pommes Pont-Neuf, Sauce Bordelaise, Mixed Green

Suprême de Volaille Fermier

Junghen Farm Chicken, Perigord Truffle, Salsify, Kale, Sweet Potato, Sauce Supreme

Dessert Course

Glace Mangue et Passion, Mousse Glacee Banane et Pecan

Mango Passion Fruit Ice Cream, Banana and Pecan Frozen Mousse, Meringue, Coconut Lime Espuma

Mi-Cuit eet Croustillant au Chocolat, Creme Chocolat Blanc et Citronelle

Warm, Liquid Center Warm Dark Chocolate Cake, White Chocolate Lemongrass Cream, Beet Duo

ENHANCE YOUR DINING EXPERIENCE

Pave de Rutabaga, Pot au Feu de Petits Légumes

Rutabaga Pave, Root Vegetable Medley, Broth, Shaved Radish. *Substitute Fourth Course Option

Ozaki Wagyu, Sauce Périgourdine

+98

4oz. Ozaki Wagyu Ribeye, Black Truffle, Port Demi-Glace, Bone Marrow, Root Vegetables. *Substitute Fourth Course Option

Foie Gras de Canard Poêlé, Poire et Coing

+32

Seared Foie Gras, Caramelized Pear and Quince Pear "Gastrique." *Additonal Course (Wine List Pairing Additional)

Fromage Trio (Chef’s Selection)

+22

Chef’s Selection. *Additonal Course (Wine List Pairing Additional)

Fresh Shaved Truffle

+45

Executive Chef Philippe Chevalier

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.