March Menu

AMUSE-BOUCHE

Smoked Pheasant Pâte à Choux

with Velouté and Curried Hollandaise

 

FIRST COURSE

Navarin Printanière

 with House made Meatballs, Noodles, Vegetables, Mint Pesto, and Consommé

 

SECOND COURSE

Soufflé of Garlic and Cantal Cheese

with Greenhouse Salad, Bayonne Ham, and Roasted Fennel and Grapefruit Vinaigrette

 

THIRD COURSE

Lobster Thermidor

 

INTERMEZZO

Meyer Lemon Sorbet with Limoncello

 

FOURTH COURSE

Buttermilk Potato Gnocchi

with Truffles, Tomato Concasse, Olive Oil, Parmesan Tuile, and Red Vein Sorrel

 

FIFTH COURSE

Burgundy Braised Short Rib

with Potato, Sweet Peas, and Savory Beignet

 

SIXTH COURSE

Crêpes Suzette

with Sweet Cream Gelato

 

SEVENTH COURSE

Select Cheeses

with Black Currant Gelée and Almond Cluster