 |
| Grilled Duck Foie Gras in a Port Wine Truffle Sauce with Daikon Pot au Feu and Roasted Pear $16 |
 |
| Complimentary Appetizer |
 |
| Sautéed Canadian Scallops with King Oyster Mushroom Sympatic in a Lobster Jus $29 |
 |
| Miso Marinated Grilled Chilean Sea Bass with Grilled Ratatouille & Quinoa in a Honey Lemon Jus $35 |
 |
| Complimentary Chocolate Truffle Dessert |
 |
| First Course haricot beurre, boston lettuce, toasted hazelnuts, mozzarella, shallots, onions, walnut vinaigrette |
 |
| Duck Tenderloin asparagus risotto, banyuls vinegar jus, julienne endive |
 |
| Brown Butter Roasted Whitefish béarnaise mousseline, heirloom tomatoes, herb salad |
 |
| Pumpkin Cake/ Cinnamon Chantilly orange coulis |
 |
| True Day Boat Scallop "Rossini" |
 |
| Torchon & Crisp Foie Gras red beets, endive, celery, aged balsamic |
 |
| Prime Beef Rib Eye & Braised Beef Cheek cured foie gras, leeks, white mushrooms, foie gras parfait |
 |
| Amuse Bouche grape coated with coat cheese & pistachio |
 |
| Basil Brioche, Bacon |
 |
| Foie Gras Cromesquis |
 |
| Foie Gras Flan, Blood Orange Gelée, Toasted Hzelnut Foam |
 |
| Truffled Foie Gras Agnolotti chicken oysters and its consommé |
 |
| Roulade of Foie Gras & Eel rice paper, cauliflower couscous, smoked cabbage emulsion |
 |
| Prime Beef Rib Eye & Braised Beef Cheek cured foie gras, leeks, white mushrooms, foie gras parfait |
 |
| Peppercorn & Salt for the Beef |
 |
| Mashed Potato |
 |
| Something Sweet with Foie |
 |
| Cookbook from the Restaurant Chef |
 |
| Complimentary Dessert |
 |
| Complimentary Dessert |
 |
| Picture with Josiah Citrin - Chef & Owner of the Restaurant |
 |
| Exclusive Private Tour of the Kitchen |
 |
| Exclusive Private Tour of the Kitchen |
 |
| Cooking Dish Exclusive Private Tour of the Kitchen |
 |
| Cheese Cart |
 |
| Precious Truffles |
 |
| Pot de Crème passion fruit infused custard with a coconut glaze & vanilla shortbread cookies |
 |
| Rillettes au Poulet rillettes of shelton farms chicken, preserved meyer lemon & pecans with pickled grapes, frisée salad & fines herbes |
 |
| Truite Grenobloise pan-roasted idaho trout, cauliflower, capers, lemon confit, brioche croutons & beurre noisette |
 |
| Poitrine de Porc crispy pork belly with butternut squash & forest mushroom risotto |
 |
| Bouchons valrhona chocolate brownies with chocolate sauce & vanilla ice cream (supplement $2.00) |
 |
| Crème Caramel caramel custard |
 |
| Bread |
 |
| Anjou, Château Soucherie '09 $40 |
 |
| Caviar Flatbread $28 Creme Fraiche, Chives, Red Onion, Capers, Chopped Egg |
 |
| Squid Ink Fettuccine Wild Californian Sea Urchin, Curry, Salmon Roe |
 |
| Napoleon Tartare $28 Hand Sliced Steak Tartare with Layer of Caviar |
 |
| Napoleon Tartare $28 Hand Sliced Steak Tartare with Layer of Caviar |
 |
| Restaurant Store |
