| Autumn Lettuces |
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Avocado and mint. |
| Warm Watermelon & Caviar |
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Creme fraîche and fines herbs. 35 additional. |
| Lobster & Beet Salad |
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Creamy sorrel vinaigrette. |
| Hamachi Seasoned with Horseradish |
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Bosc pears and olio verde. |
| Foie Gras Tart |
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Red plums and onions. |
| Spinach Gnocchi |
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Preserved tomato and burgundy truffle. 25 additional. |
| Cauliflower Cooked in Crab Butter |
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Almonds, tarragon and lemon. |
| Foie Gras Roasted with Lemon |
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Red endive and quince. |
| Gently Seared Scallop |
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Matsutake mushrooms and fennel. |
| Sea Bass & Leek |
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Caper-lemon brown butter sauce. |
| Turbot Cooked on the Bone |
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Fricassee of beans and black garlic pasta. |
| Chicken Stuffed with Chestnuts |
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Chanterelles and foie gras. |
| Suckling Pig & Fig |
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Braised turnips and arugula. |
| Roasted Beef & Bone Marrow |
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New potatoes and radishes. |
| Duck en Chartreuse |
|
Gala apples and cabbage. |
| Tasting - White Truffle |
|
Risotto or tortellini. 50 additional. |
| Tasting - Caviar |
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| Tasting - Hamachi |
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| Tasting - Foie Gras |
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| Tasting - Turbot |
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| Tasting - Beef |
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| Tasting - Watermelon |
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| Tasting - Chocolate |
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