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Updated on 1 Sep
Les Plumes
Pâté en Croûte
pâté of game birds, boudin noir, apricot, sauternes
Bonbon de Foie Gras & Truffle
hudson valley foie gras "explosion", truffle two ways · serves two guests
Tartare "Tokyo Style"
essence of smoked duck fat & english lavender "furikake", niman ranch beef, caviar
First Course
Summer Vegetable "Pot-au-Feu"
norwich meadows farm vegetables, tempura of fleurs de courgette & aubergine, consommé
Tasmanian Sea Trout
dill, sansho, horseradish emulsion
Calf's Brain Ravioli
mirepoix, osetra, sauce japonaise
Hokkaido Scallop & Preserved Citrus
foie gras, "linguine" of squash, yuzu
"A Rabbit & His Wealth"
vermont rabbit, veal sweetbreads, savoie farms cabbage, sauce madeira
Signature
A Cook's Snack: "Bread & Butter"
foie gras, white port, guava confiture, périgord truffle · full-table participation
Soup
Cream of Garlic en Croûte
roast garlic, preserved white truffle
Mains
Salmon & Cedar
ōra king salmon, basil nage
Dover Sole "Véfour"
lani's farm crème de chou-fleur, caviar beurre blanc, fines herbes
Pigeonneau "Parisienne"
halal pastures farm "peas & carrots", sauce chambertin
Duckling Flambé
four story hill farm caneton, washington state cherries, essence of jasmine flower
Foie de Veau "Lyonnaise"
escalope of calf's liver, norwich farms sweet onion, pommes purée, sherry
Beef
Côte de Bœuf "Beatrice"
american angus, beurre d'escargot, sauce périgueux
"Le Burger"
forty-five day aged angus, bordeaux onions, fromager d'affinois
Cheese
Fromage
selection of three · selection of five · Brillat-Savarin, La Noix d'Argental, Cambozola Black Label, Chabichou du Poitou, Tête de Moine
Desserts
Crêpes "Suzette"
bitter seville orange, dutch cocoa, orange blossom, cointreau
Soufflé au Foie Gras
aged armagnac, caramel "ribbon"
"Coffee, Chocolate & Cigarettes"
mousse au chocolat, coffee liqueur, "cigarette russe"
Madeleines
tahitian vanilla, amaretto
Crèmes Glacées & Sorbets du Jour
ALLERGENS ON REQUESTPRICES ARE ON THE MENU HANDED TO YOU IN THE ROOM
Seared foie gras and scallop on a gold-rimmed plate