EVOLUTION MENU
DÉGUSTATION MENU 295
POUR COMMENCER
Royale crémeuse de foie gras voilée d’une émulsion lactée au Maury ″Vieilles Vignes″
Foie Gras Royale, parmesan foam, essence of Maury ″Vieilles Vignes″
*LA TRUITE DE MER
Aspic de concombre, crème fraîche au raifort et livèche
Tasmanian sea trout, cucumber aspic, horseradish crème fraiche and lovage
LA LANGOUSTINE
De Norvége, riz soufflé, émulsion de cognac, purée de fenouil et de pomme
Norwegian langoustine, puffed rice, lobster cognac velouté, fennel-apple purée
LE FLETAN
Confit à l’huile d’olive, servi avec des salsifis, de la vanille et feuille de figuier
Olive oil poached icelandic halibut, salsify, vanilla, fig leaf oil
LES COURGES
En duo à la poire, coulis de noisettes et sa vinaigrette acidulée
Roasted squash varietals, pear, hazelnut, and brown butter
LA GRENOUILLE
Marine au babeurre, gnocchis aux oignons verts, sauce romesco
Buttermilk marinated frog legs, scallion gnocchi and romesco
*LE BOEUF WAGYU
Faux-filet, bordelaise aux mure fumées, girolles
Mishima reserve striploin, smoked blackberry bordelaise, chanterelle
Substitute Japanese A5 Wagyu Ribeye (+75 supplement)
*** DESSERT (CHOICE OF) ***
LA FORÊT NOIRE
Aux cerise, chantilly au kirsch et chocolat crémeux
Black forest chocolate crémeux, cherries and kirsch chantilly
LA MANDARINE
En creme legere, gelee et sorbet, riz croustillant
Tangerine orange with citrus cream, sorbet and puffed rice
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Our menus reflect the changing seasons, local produce and inventory, allowing chefs to experiment with new flavors and combinations regularly; therefore, dish items are subject to change.
Tasting menus are offered Tuesday through Sunday. To ensure the highest level of culinary excellence and immersive experience for our guests, tasting menu service concludes at 9:30 PM.