Cauliflower panna cotta
pickled chanterelle, root soffritto
l’escale Rosé Brut, Baron Albert, Champagne, France, NV
—
Kumamoto (2), Belon (1), Silver bells (2)
Champagne vinegar mignonette
Or
Arctic char tartare, ossetra caviar
parsley coulis, micro greens
Or
Ricotta gnocchi Forestier
foraged mushroom, watercress puree, sage cream
Chateauneuf de Pape Blanc, E.Guigal, 2017
—
Maine lobster gratinée
sunchoke, wilted spinach, lobster demi, Champagne sabayon
Or
White asparagus Maltaise
green asparagus mousseline, citrus Hollandaise, ossetra caviar
Meursault, “Le Limozin”, Xavier Monnot, 2019
—
Périgord truffle salad
Périgord truffles, mache, frisee, hazelnut, sherry vinaigrette
Or
Foie gras ravioli & Périgord truffle
winter brunoise, savoy, cipollini bouillon
Barolo, “Di La Morra”, Marcarini, 2016
—
Dover sole & Maryland crab Paupiette
mussels, young leek, Bouillabaisse sauce
Or
Crispy duck breast
roasted quince, whipped rutabaga, huckleberry agrodolce
Or
Prime filet mignon Rossini
Celeriac-creamed kale, foie gras, sauce Perigourdine
Margaux, Brio de Cantenac Brown, 2016
—
New Year Eve Grand dessert finale
Billecart-Salmon, Brut Nature NV