“ OYSTERS AND PEARLS ”
“Sabayon” of Pearl Tapioca with Beau Soleil Oysters
and White Sturgeon Caviar

SALAD OF “ COMPRESSED” KOHLRABI
Moro Blood Orange “Confite,” Red Radishes,
Mizuna Leaves and Black Sesame “Coulis”

MOULARD DUCK “ FOIE GRAS EN TERRINE”
Poached Field Rhubarb, Celery Branch
and Grains of Paradise “Gastrique”
( $30.00 Supplement )

“ PAVÉ” OF JAPANESE MEDAI “AMANDINE”
Melted Fennel Bulb and Madras Curry-Sweet Pepper “Vinaigrette ”

“ BOUDIN BLANC DE SAINT P IE R R E”
Black Winter Truffles, “Pignons de Pins,” Green Garlic,
Globe Artichokes and Arugula “Pudding”

MAINE LOBSTER TAIL “ CUITE SOUS VIDE”
Romaine Lettuce “Poêlée,” San Marzano Tomato “Compote,”
Applewood-Smoked Bacon and “Dijonnaise ” Emulsion

“ ROUELLE” OF THOMAS FARM SQUAB “ FARCIE AUX CERISES ”
Wilted “Pissenlit,” Glazed Sunchokes
and Cherry-Balsamic “Jus”

MEDALLION OF ELYSIAN FIELDS FARM LAMB
Bluefoot Mushrooms, Broccolini “Fleurettes,”
Marble Potatoes “Rissolées” and “Sauce Bordelaise ”

“ CÔTE ET SELLE” OF NEW ZEALAND FALLOW VENISON
Brussels Sprouts, Butternut Squash “Purée,” Pomegranate Kernels
and “Pain Perdu au Beurre Noisette”
( Serves Two )

“ SOUMAINT RAIN”
Caramelized Cipollini Onion, Royal Blenheim Apricot “Purée ”
and Watercress Leaves

SWEET TURNIP CREAM
with Green Perilla and Salted Japanese Plum Jelly

“ CONFIT ” OF FIELD RHUBARB
Black Truffle-Crème Fraîche “Panna Cotta,” Pearl Onions,
Garden “Mâche ” and Rhubarb Peel “Gastrique”

GLAZED BELGIAN ENDIVE LEAVES
Sautéed King Richard Leeks, Poached Royal Blenheim Apricot,
Watercress and Riesling Butter

“ FRICASSÉE” OF HAND- ROLLED “ GNOCCHI ”
Stinging Nettles, Golden Chanterelle Mushrooms,
Mustard Blossoms and Mustard Seed Emulsion

“ GRATIN DE POMME DE TERRE”
Savoy Cabbage, Crispy Potatoes
and White Sturgeon Caviar

OLIVE OIL- POACHED SUNCHOKES
Marcona Almonds, Sweet Peppers, Broccolini
and Niçoise Olive Oil

HEIRLOOM BABY RED BEETS
Celery Branch, Candied Walnuts, Red Ribbon Sorrel,
Celeriac “Purée” and Apple-Beet Essence

“ VOL AU VENT ”
Melted and Caramelized Spring Garlic, Thumbelina Carrots,
Bone Marrow Pudding and “Bordelaise ” Syrup

SHAVED “ORO ANTICO”
Fresh Ricotta “Agnolotti” and Black Truffles from Provence

“ BRUNET ”
Italian Eggplant “Caponata,” Grilled “Melba,”
Arugula Leaves and “Whipped” Extra-Virgin Olive Oil

HAWAIIAN BROWN SUGAR ICE CREAM
“Florentin” and Dark Chocolate Sheen

CARA CARA ORANGES “ EN GELÉE DE PAMP LEMOUSSE”
Champagne “Granité ” and Tynant Water “Foam”

FUJI APPLE SORBET
“Gâteau au Gingembre ” and Tahitian Vanilla-Scented Apples

“PAVÉ DE CHOCOLAT BLANC AU THÉ VERT ”
Pistachio “Pain de Gênes,” Passion Fruit Jelly
and Bitter Chocolate Sauce

“ MIGNARDISES”

PRIX FIXE 240.00 | SERVICE INCLUDED
6640 WASHINGTON STREET , YOUNTVILLE CA 94599 707.944.2380