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| GOAT CHEESE RAVIOLI, mushroom broth* WHITE ASPARAGUS, from provence, 3 ways* ENGLISH PEA AND CRAB SOUP FOIE GRAS ROULADE, “ duck rilettes” ESCARGOT, tart SCALLOPS TARTARE CAVIAR PENGUIN, 1 oz, osetra, petrossian, cauliflower mousse and blini + 75 MOSAIC, surf & turf OBSTER “BEGULA” PASTA TUNA NAPOLEON “NIÇOISE” SABLEFISH, dressed in red ARCTIC CHAR, corn pepper crust, red bell pepper coulis LOUP DE MER, english pea, lime-verbena emulsion LOBSTER, potato fried rice, lilly bulb + 20 HALIBUT, vegetable tart, lobster-saffron broth VEAL, sweetbread, cheek, breast, shank, asparagus & morels DUCK, roasted, meatballs, beet-cinnamon sauce LAMB, rack, raw-cooked vegetables, jalapeno-cumin sauce CHATEAUBRIAND, tater tots, mushrooms, horseradish veal jus VEGETABLE TASTING *  | ||||||||||||||||||
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Menu items and pricing are subject to change.