Oyster
Champagne Nage,
Shallot Fondue, Osetra Caviar
Three Tartares:
Steak Tartare - Traditional
Tuna Tartare - Niçoise
Truffle Tartare - White Bean
with Potato Crust
toast points
Warm Salad
Morel Mushrooms,
Asparagus, Escargot,
Crisp Sweetbreads, Fines Herbes Sauce, Baby Mache
Pan Roasted Halibut
Cauliflower Mousseline,
Lemon Brown Butter,
Fried Capers
Seared Foie Gras
Clarified Foie “Butter”
Poached Lobster, Seared Foie Gras, Toasted Brioche,
Orange Segments, Blossom Syrup, Arugula, Balsamic Dried
Fig Sauce
Elderflower
Herbes de Provence Ice
Deer Duck…
Duck Confit, Cherry Wine Sauce,
Venison Chop, Apple Chestnut Puree, Sautéed Spinach, Whipped Garnet Yam, Duck Cracklins’
French Cheeses
Fruit, Nuts, Honey, Baguette