Dine-in Only | Monday-Thursday
2941 Prix Fixe Dinner Menu 2020
Three-Course | Fifty five dollars
​
Appetizers
(choose one)

Porcini Mushroom Veloute
celery root, fricassée of mushroom, truffle cream
or
Tuna Crudo
sudachi vinaigrette, Sichuan sea salt, avocado, daikon 


Entrées
(choose one)

Duck Pithivier
foie gras jus, savoy cabbage, roasted porcini
or
Pan Seared Halibut
charred lemon curry, butternut squash, Thai basil salad

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Desserts
(choose one)

Spiced Cranberry "Clafouti"
almond, vanilla ice cream, tonka streusel
or
Rum Raisin Savarin
spiced savarin, rum raisin syrup, apple compote, crème fraîche ice cream 


​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye