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Artisanal Pasta MAINE LOBSTER SALAD 26 orzo & saffron, lobster vinaigrette ers DUNGENESS CRAB SALAD 20 guacamole, heart of palm, cilantro SPRING BABY VEGETABLE SALAD 18 basil dressing Appetiz BROCCOLI VELOUTÉ 16 ricotta royale, wild rocket greens *SEARED DUCK FOIE GRAS half 17 32 pineapple chutney SHRIMP COCKTAIL 20 horseradish, spicy tomato syrup *CHARCUTERIE SAMPLER half 13 24 San Daniele secolo prosciutto, Italian rosemary cotto ham, assorted dried sausages *BIGEYE TUNA TARTARE half 12 22 crunchy vegetables, satay sauce *CASPIAN GOLDEN OSETRA CAVIAR 160 1 oz, blinis, crème fraîche *SLOW-BAKED HALIBUT 38 primavera vegetables, chicken jus *SEARED SALMON 36 meat white coco bean & chanterelle mushroom, confit tomato *COD BRANDADE 34 lemon, capers, brown butter, croutons & fried parsley Fish& *PEPPER CRUSTED BISON TENDERLOIN 6 OZ 54 glazed vegetables, black pepper sauce *SPICE & HONEY GLAZED DUCK BREAST 36 daikon, radishes & turnips, dolce forte sauce *COLORADO LAMB LOIN 44 pommes Anna, stuffed piquillo pepper ROASTED FREE-RANGE CHICKEN 32 farro & spices *The consumption of raw or undercooked beef, fish, lamb, milk, or shellstock may increase your risk of food borne illness. Please be advised of the aforementioned risks upon making a special request from you r s e r v e r . F R O M THE RESTAURANT S OF A LAIN DUCASSE — — appetizers PRESSED FOIE GRAS & CHICKEN 31 pickled seasonal vegetables, black truffle condiment TENDER POTATO GNOCCHI 26 asparagus, wild mushrooms classics FARMER'S MARKET VEGETABLE COOKPOT 20 — main courses — ROASTED MAINE LOBSTER "AU CURRY" 49 coconut basmati rice *STRIPED BASS 38 octopus & baby squid, littleneck “au gratin”, celery root *FILET MIGNON ROSSINI 69 AlainDucasse foie gras & black truffle sauce White Wine Riesling, Dry, Ökonomierat Rebholz, Pfalz 2009 65 Grenache Blanc, Château Jas de Bressy 2008 120 Cellar Red Wine 2006 90 Syrah, Pax, Sonoma Hillsides, California treasures Brunello di Montalcino, La Gerla, Italy 2008 115 BRAISED WAGYU 34 USDA prime beef *NEW YORK STRIP 10 OZ 42 USDA prime *BONELESS RIBEYE 12 OZ 46 aged USDA prime *FILET MIGNON 7 OZ 44 USDA prime, plain or pepper crusted Dry — sauces & condiments — black peppercorn • béarnaise • bordelaise barbecue • Shallot/red wine butter fork-crushed potatoes 8 macaroni & cheese with ham 9 creamy spinach 9 sautéed green asparagus 12 dishes wild mushroom fricassée 12 french fries 8 Side EXECUTIVE CHEF BRUNO RIOU THE EXPERIENCE OF A SPECIAL MENU CREATED BY T H E C H E F DUNGENESS CRAB SALAD miX guacamole, heart of palm, cilantro of 2011 Riesling, D ry, Mt. B eautiful, New Zea land SEARED DUCK FOIE GRAS pineapple chutney Taste 2011 Viognier, Opolo, Central Coast, California SLOW-BAKED HALIBUT primavera vegetables, chicken jus 2011 Chardonnay , Hartford Court , Russian River Valley, California COLORADO LAMB LOIN pommes Anna, stuffed piquillo pepper, herb salad 2011 Pinot Noir , Gros Frere et Soeur, Burgundy, France miX CANDY BAR coconut/lime sorbet 2008 Sauvignon Blanc/Riesling Blend , Violetta, Grgich Hills , Napa, California $90 Optional wine pairing $45 ALAIN DUCASSE GRAND TASTING MENU TENDER POTATO GNOCCHI asparagus, wild mushroom 2011 Chardonnay , Hé ritiers du Comte Lafon, Macon -Milly, France classics ROASTED MAINE LOBSTER “AU CURRY’’ coconut basmati rice 2011 Gewurztraminer , Schieferkopf, Michel Chapoutier, Alsa ce, Fran ce FILET MIGNON ROSSINI foie gras & black truffle sauce 2010 Cabernet Blend, Chateau Haut -Beaus éjour, Saint -Estèphe, France BABA À L’ARMAGNAC AlainDucasse Monte Carlo style Madeira Reserve 5 years old, Broadbent, Portugal $120 Optional wine pairing $55 .
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