Caviar

Le Prestige, “Caviar Imperial De Sologne”, France 28 Grams-$200

Golden Osetra Caviar, Israel 28 Grams-$150

Served with Potato Blinis, Kendall Farms Creme Fraiche,
Parsley, Onion and Lemon

Menu

~$145~

Excluding Noted Items with SUPPLEMENTS
The Ten is  for the entire table, please.

FIRST COURSE

Chestnut Soup
Potato and Mushroom Hash, Whipped Black Truffle

Egg Caviar
Soft Poached Egg, Lemon-Chive Crème Frâiche
Golden Osetra Caviar
$25 Supplement

Wild New Zealand Tai Snapper
Uni Mousse, Radish, Smoked Soy Vinaigrette

Stonington Maine Diver Scallops
Winter Green Peas, Daikon Radish, Yellow Foot Mushrooms, Green Garlic Tea

Seared Foie Gras
Apple and Golden Raisin Compote, Pecan Sable, Watercress Salad, Calvados Reduction
$10 Supplement

Beet Salad
Olive Oil Panna Cotta, Red Endive, Blackberries, Cocoa Nibs, Almonds and Balsamic

Wagyu Beef Tartare
Smoked Tomato Emulsion, Capers and Puffed Rice

SECOND COURSE

Dover Sole Filet
Salsify, Black Trumpet Mushrooms, Black Truffle, Smoked Haddock Emulsion

Striped Bass “En Ecailles”
Hope Ranch Black Mussels, Melting Leeks, Young Potato, Saffron-Mussel Jus

Lobster Bolognese
Fresh Capellini, Basil, Brown Butter Truffle Froth

ENTRÉE

Prime Beef Rib Eye Cap
Braised Beef Cheek, Potato Boulangere, Carrots, Dijonnaise, Sauce Bordelaise

Millbrook Farms Venison Loin and Pithivier
Red Cabbage, Forono Beets, Poivrade Sauce

Coriander Crusted Aged Liberty Duck
Young Turnips, Kishu Mandarins, Lima Beans, Sauce a l’Orange

TABLESIDE

Chanterelle Crusted Dover Sole
Salsify, Yellow Foot Mushrooms, Arrow Leaf Spinach, Brown Butter-Champagne Jus
$25 Supplement When Substituted on the Menu

35 Day Dry Aged “Cote de Boeuf Roti”, for Two
Potato-Leek Torte, Wild Mushrooms, Braised Little Gems, Herb Jus
$35 Supplement When Substituted on the Menu

Rotisserie Chicken Stuffed with Summer Truffles For Two
Broccoli, Morel Mushrooms, Potato Mousseline, Sauce Albufera
$35 Supplement When Substituted on the Menu

FROMAGE

A Selection of Fine Cheeses
$25 Supplement

DESSERTS

Chocolate Nutella Crunch
Hazelnut Praline, Toasted Barley Ice Cream

Lisa Cherimoya
Cara Cara Orange, Almond Milk Granite

Pineapple Souffle and Lychee Sorbet

“Key Lime Pie”
Coconut, Tapioca, Graham Cracker and Meringue

 

CHEF DE CUISINE

Ken Takayama

 

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