SOMMELIERS SPECIALS CHEF’S TASTING MENU Sunset at CHAMPAGNE
MOET & CHANDON, ROSÉ EMPERIAL, EPERNAY, DUCK CONFIT RAVIOLI CHAMPAGNE Morel Mushrooms, Sweet Corn Cream Sauce 89.00 HappySauvignon Blanc/Semillon/Muscadelle Blend, Buty Winery, WA, 2010
WHITE TORCHON OF FOIE GRAS CHENNIN BLANC, NAPA, ELIZABETH SPENCER, 2011 Orchard Cherry Geleé, Lingonberry Salsa, Brioche Toast 42.00 Sauternes, Chateau Hallet, 2009
RED LIRAC CARNAROLI RICE RISOTTO GRAND VENURE, CLOS DE SIXTE, 2009 Vermouth, Saffron, Maine Diver Scallop 62.00 Rosé of Pinot Noir, De Ponté Cellars, Willamette Valley, 2011
ARTISAN CHEESE Housemade Pear and Raisin Chutney Tapenade, FIELDS OF ATHENRY PORK BELLY Balsamic Reduction & Crostinis Cherries, Golden Beet Purée, Cherry Demi-Glace 3 Pieces 18.00 Beaujolais-Villages, Louis Jadot, 2009 5 Pieces 26.00
CAMEMBERT ALASKAN COD Raw Soft, Creamy, Mushroom, Garlic, Surface-Ripened Cow's Milk Onion Soubise, Herb Beurre Blanc Chardonnay, Hess Collection, Su’skol, 2009, Napa
ROQUEFORT Sheep’s Milk Blue, Creamy, Butter, Smooth Texture and Full Taste
FIELDS OF ATHENRY LAMB OSSO BUCCO Pappardelle Pasta, Gremolata SAINT ANDRE Lirac, Grand Venure, Clos de Sixte, 2009 Very Big Buttery Flavor, Rich, Creamy, Silky saltiness With a Hint of Mushroom
LE CHEVROT STRAWBERRY AMARETTO SOUFFLÉ Young, Soft, Moist, Complex, Slightly Salty, Hint of Hazelnut Late Harvest Petit Manseng, Pearmund, Virginia, 2007
PETIT BASQUE Medium-Firm with a Pungent Smell and a Mild Flavored Sheep’s Milk 105 Per Person Menu Wine Pairing Additional 68 per Person Service Non Compris
LES ENTRÉES Three or Five Course Menu: Please Choose One
DAY BOAT DIVER SCALLOPS ROCKET & GOAT CHEESE SALAD Kohlrabi Purée, House-Cured Bacon, Apricot Vinaigrette, Pickled Beets, Truffle Vinaigrette Orange Thyme Froth
BLACK GARLIC GNOCCHI SWEET CORN AND POTATO BISQUE Zucchini Puree, Artichokes, Roasted Beets, Manchego Maryland Lump Crab, House-Cured Bacon
LA DEUXIEME SUITE Five Course Menu : Please Choose One FIELDS OF ATHENRY PORK BELLY PROSCIUTTO WRAPPED RABBIT LOIN Compressed Peaches, Fennel Potato Purée, Lavender Glaze Gewurztraminer Poached Apricot, Rye Spaetzle, Mustard Jus
SALAD OF MAINE LOBSTER FIELDS OF ATHENRY LAMB CARPACCIO Watermelon, Fennel, Avocado, Carrot Dressing Olive Oil Ice Cream, Kalamata Tapanade, Chapelure, Tarragon Vinaigrette
LA TROISIÈME SUITE Five Course Menu TASTING OF WATERMELON Chilled Watermelon Soup, Compressed Watermelon with Watermelon Kimchi
LES PLATS Three or Five Course Menu : Please Choose One
GOAT CHEESE TORTELLINI FIELDS OF ATHENRY LAMB Fennel, Smoked Grapefruit, Quinoa Salad, Baby White Turnips, Saffron Vinaigrette Provencale Herb Lamb Jus
MAINE LOBSTER & DIVER SCALLOP LANE SNAPPER Mango, Jasmine Rice, Coconut-Curry Sauce Morel Mushrooms, Spring Onion Petal, Sauce Homard
POTATO CRUSTED BRANZINI SNAKE RIVER WAGYU (KOBE/ANGUS) BEEF Forbidden Rice, Fennel Confit, Champagne Beurre Blanc Swiss Chard, Pistachio Butter, Beer Braised Onions
Additional $8.00
Three Course Menu (Includes Amuse Bouche and Dessert, After Dinner Treat) 66 per Person Five Course Menu (Includes Amuse Bouche, Intermezzo, Dessert, and After Dinner Treat) 89 per Person ~ Service Non Compris