WELCOME TO LACROIX
75
RAW BAR SPECIALTIES
Sushi Maki: California, Spicy Salmon, Vegetable Jumbo Shrimp with Cocktail Sauce Smoked Trout, Peppered Mackerel Assorted American Caviar, Traditional Accoutrements Bagel and Smoked Salmon, Classic Accompaniments Oysters on the Half Shell
CANAPÉS
Hamachi, Tomatillo, Fresno Chili Foie Gras S’mores Carrot Tart, Sea Urchin, English Pea Bloody Mary Gazpacho, Mussels Escabeche Smoked Salmon, Mille Feuille, Dill Crème Fraiche, Red Onion Steak Tartare, Potato, Egg Yolk, Chive Crab, Chili Flake, Sourdough, Lemon, Nasturtium
SALADS
Compressed Melon, Jamon Serrano, Sherry, Cilantro Zucchini, Squash Blossom, Picholine Olive, Green Garlic Vinaigrette Grilled Peach, Mache, Ricotta Salata, Endive Sugar Snap Pea, Avocado, Cucumber, Kiwi Dressing Braised Artichoke, Fregola Sarda, Roasted Pepper, Tonnato Dressing Pole Bean, Marcona Almond, Cherry, Thyme
SEASONAL SELECTIONS FROM THE CHEF’S TABLE
HOT HORS D’OEUVRES AND SIGNATURE ENTREES
Brioche, Pork Belly, Gribiche Vietnamese Beef Broth, Quail Egg Buttermilk Biscuit, Pork Roll, Piperade, Comté Shrimp Cake, Orange Marmalade Lamb Shoulder, Carrot Cavatelli, Carrot Top Pesto Braised Beef Short Rib, Polenta, English Pea, Sauce Royale Sautéed Wild Mushrooms in Herb Nage Buttermilk Fried Chicken, Swiss Chard, Honey Blanquette de Veau, Savoy Cabbage, Garlic Scape Skate Wing Veronique, Grape, Tarragon, Chervil, Leek Asparagus, Heart of Palm, Almond Escargot Pithivier Pommes Darphin, ‘Nduja, Fennel
HAND CARVED MEAT AND FISH
Scottish Salmon, Pastrami Spice Giant Diver Scallop Sausage Niman Ranch Brisket, Béarnaise, Sorrel Dijon Rosemary Crusted Lamb Leg Porchetta, Orange Glaze
CHARCUTERIE AND CHEESE
Weekly Selection of Cured Meats and Artisanal Cheeses Chicken Liver and Foie Gras Mousse, Watermelon Glaze Country Pâté, Brandy, Dried Fruit Assorted Breads, Mustards and Pickles
Contains Shellfish Gluten Free Contains Nuts
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness