Appetizers

Caspian Sea Osetra Caviar with traditional accoutrements.
49/89

Roast Beet & Pear salad. Goat cheese, fall greens, Pedro Ximenez Honey Gastrique, toasted Pine Nuts, Olive Oil.
16

Celeriac, Leek, Cauliflower soup with fresh Italian Black Truffles.
18

Escargot. Burgundy snails, herb butter, toast.
18

Foie Gras Terrine. Served with spiced apple chutney, toast.
23

Mains

Pork Tenderloin. Heritage Pork Tenderloin basted in brown butter with thyme and garlic, medley of local King Blue and Black Pearl Mushrooms, toasted walnuts.
34

Bouillabaisse. Provencal Fish Stew, saffron, tomato, Pacific Black Cod, scallops, clams, mussels, potato, Rouille toast.
35

Duck Confit. White Peking Duck Confit served with half of a breast, creamy mustard duck sauce, warm lentil salad, Brussels Sprouts.
36

Desserts

A Rain of Chouquettes with sweet mascarpone chantilly and candied almonds.
10

French Dark Chocolate Terrine. Crème anglaise, candied pistachio.
10

Cheese Plate for Two
19