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
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