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Updated on 16 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
Tartare "Tokyo Style"
essence of smoked duck fat & english lavender "furikake", niman ranch beef, caviar
supplement SUPPLEMENT-PREV
santa barbara sea urchin
First Course
Autumn 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
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
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 Young Hen
milk-fed poussin, nova scotia lobster, sauce cognac
Beef
"Le Burger"
forty-five-day aged angus, bordeaux onions, fromager d'affinois
Cheese
Fromage
selection of three · selection of five · Crémeux de Bourgogne, La Noix d'Argental, Cambozola Black Label, Humboldt Fog, Tête de Moine
Desserts
Cambridge Burnt Cream
chanterelles, tahitian vanilla, rhum
Crêpes au Chocolat
bitter seville orange, dutch cocoa, orange blossom, cointreau
Soufflé au Foie Gras
roxbury mountain maple, cognac, caramel "ribbon"
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