broiled oysters aux poireaux

Grand Marnier, leek, garlic, orange zest

— 18 —

cured tuna niçoise

quail egg, haricots verts, grape tomatoes, black olive, anchovy vinaigrette

— 18 —

foie gras mousse

brandied apple compôte, pickled Nameko mushrooms, thyme toasts

— 20 —

butternut squash soup

Lomo Iberico, crème fraiche, radish salad

— 12 —

seared sea scallops

carrot-ginger purée, Black Trumpet mushrooms, roasted carrots, Cointreau buerre blanc

— 22 —

crispy sweetbreads

Pommes Aligot, roasted Chanterelles, Sauce Albufera

— 24 —

potato gnocchi

braised rabbit, roasted Maitake mushrooms, whole-grain mustard jus

— 18 —

escargot bordelaise

Brussels sprouts, bacon, red wine, bone marrow

— 18 —

duet of beef

braised short rib, petit filet mignon, celery root purée, Sauce Braisage

— 44 —

roasted duck breast

parsnip purée, chestnuts, braised cabbage, apple salad, Port jus

— 38 —

CRISPY bronzino

white bean, butternut squash, bacon, buerre rouge

— 30 —

seared halibut vendeenne

roasted potatoes, sautéed spinach, saffron cream

— 34 —