Sunday, Apr 17, 2022
11 am - 9 pm
2941 Easter Menu 
Three-Course Prix Fixe | Ninety Dollars

Appetizers

 *Warm Asparagus Ⓥ
Porcini sabayon, chervil- tarragon salad

*Caesar Salad
anchovies, shaved Parmesan, Caesar dressing, croutons

*Beef Carpaccio "Napoleon"
aged Pecorino, caper aioli, quail egg, crispy tuile

*Tuna Tarare
Hawaiian heart of palm, bergamot ponzu, avocado

Seafood Risotto
shrimp, calamari, langoustine cream


Entrées

 Tomato Raviolini Ⓥ
Spring garlic, pioppini mushroom, olive Niçoise

 Spring Harvest Ⓥ
potato confit, morels, peas, herb émulsion

Morel Stuffed Turbot
Oregon morels, peas, pea shoot, morel jus

*Braveheart Rib Eye
cherry tomato “en persillade”, crispy potato confit, béarnaise

*Coriander Crusted Lamb Chops
basil pomme purée, zucchini, artichoke, rosemary jus


Desserts

Strawberry Shortcake
strawberry semi fredo , oatmeal sable, strawberry

Pistachio Paris-Breast
l’oeuf au chocolat & pistachio, warm chocolate sauce, toasted pistachio

Guayaquil Chocolate
hazelnut feuillantine, chocolate crémeux, hazelnut gelato


Mignardise
​
Yogurt Panna Cotta
passion fruit, peeps marshmallow



Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye