POUR COMMENCER
Lobster Bisque Royale
Maine lobster, lentin de chêne, sherry wine sabayon
with Périgord Truffle sup 20
Raw Bar Degustation
2 Kumamoto 2 Silver Bells 2 Belon, 2 Wellfleet clams, Toro, sea urchin, yuzu
Salade De Truffle du Perigord
truffles, French beans, frisée, roquette, hazelnut, Jerez-walnut dressing
Seared Nantucket Bay Scallops
whipped cauliflower, romanesco, bacon gastrique
Smoked Salmon & Maryland Crab Pannequet
crème fraiche, radish, cucumber pearl, micro celery
with 1 oz sturgeon caviar sup 50
Chilled Florida Langouste
lemon elixir mousseline, citrus, winter vegetable slaw
Japanese Wagyu Beef Carpaccio
Himalayan rock salt, grilled lemon, red veined sorrel
CHOICE OF:
Bourgogne “Cuvée Des Forgets”, Patrick Javillier 2018
Sancerre “La Garenne” Fernand 2019
Champagne L’escale Brut, Baron Albert, France
A SUIVRE
Ricotta Gnocchi Forestier
foraged mushroom, wilted greens, loomsday cheese
with white Alba truffle sup. $65
Icelandic Arctic Char
jumbo white asparagus, green fennel purée, citrus Hollandaise
Maine Hard Shell Lobster
butternut mousseline, Brussels leaves, crosnes, ginger-pomegranate brown butter
Gouda Crusted Atlantic Turbot
buttered leek, mushroom, salsify, port wine reduction
Double Lamb Chops
roasted delicata squash, kale soufflé, rosemary lamb jus
Crispy Duck Breast
caramelized endive, pommes Dauphine, red verjus sauce
Allen Brothers Prime Filet Mignon
potato rosti, hen of the wood ,mushroom, spigarello, Bearnaise sauce
with half lobster sup.30
CHOICE OF:
Barolo Renato Ratti, Marcenas 2015
Chateau Gloria Saint Julien 2011
Gevrey Chambertin Domaine Tawse 2017
POUR FINIR
Black & White Chocolate Souffle
Grand Marnier English cream
Apple Tart Frangipane
Rum-raisin ice cream
Lemon Meringue Tart
Fresh blueberry coulis
Fresh Raspberries & lychee sorbet
Champagne elderflower syrup
CHOICE OF:
Vin Santo Del Chianti Classico 2014
L’escale Rose Brut Baron Albert Champagne
Royal Tokaji Late Harvest 2017
Three courses 95 | Wine Pairing 85