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Updated on 27 Oct
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 · two pieces
Cornet "Tokyo Style"
niman ranch beef tartare, smoked duck fat & english lavender "furikake", caviar, hokkaido uni
First Course
Autumn Vegetable "Pot-au-Feu"
norwich meadows farm vegetables, tempura of fleurs de courgette & japanese pumpkin, cèpe 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, rich chicken jus
Dodine of Quail
ris de veau, washington state chanterelles, sauce champagne
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, sherry
Mains
Salmon & Cedar
ōra king salmon, norwich farm red vein sorrel, sauce chardonnay
Dover Sole "Véfour"
lani's farm crème de chou-fleur, caviar beurre blanc, fines herbes
Crown of Pigeonneau
vermont squab cooked two ways, green fig, sauce périgueux
Canard au Miel
four story hill farm duckling, local goldenrod honey, malaysian white pepper, sauce foie gras
Ballotine of Pheasant & Lobster
celeriac, vanilla, sauce "américaine"
Beef
"Le Burger"
forty-five-day aged angus, bordeaux onions, fromager d'affinois
Cheese
Fromage
selection of three · selection of five · Truffle Tremor, La Noix d'Argental, Cambozola Black Label, Humboldt Fog, Tête de Moine
Desserts
Cambridge Burnt Cream
chanterelles, tahitian vanilla, rhum
Soufflé au Foie Gras
roxbury mountain maple, cognac, caramel "ribbon"
Crêpes au Chocolat
bitter seville orange, dutch cocoa, orange blossom, cointreau
Tarte of Three Citruses
sabayon, verbena, crème fraîche
Madeleines
tahitian vanilla, amaretto
ALLERGENS ON REQUESTPRICES ARE ON THE MENU HANDED TO YOU IN THE ROOM
Seared foie gras and scallop on a gold-rimmed plate