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OPEN MUSHROOM AND
EGGPLANT RAVIOLI WITH TOMATO CREAM SAUCE
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CREAMY
SCRAMBLED EGGS |
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EGG
SOUS VIDE |
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| SALAD
OF BOSTON MACKEREL, SUNCHOKES AND BALSAMIC
VINAIGRETTE |
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POACHED
BLACK BASS, FENNEL ZUCCHINI, DICED HEIRLOOM
TOMATOES IN VEGETABLE NAGE |
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SPANISH
MACKEREL , FENNEL REMOULADE ROASTED BEETS
AND BEET CHIPS |
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| SEARED
BLACK BASS IN DUCK FAT, SAUTÉ SPRING
ONION, FENNEL, BABY ZUCCHINI AND DUCK STOCK |
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SEARED
TUNA BELLY ENCRUSTED WITH PANKO, STUFFED
ZUCCHINI BLOSSOMS AND HEIRLOOM TOMATO TARTARE |
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SCALLOPS
WITH MONKFISH LIVER SAUCE |
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| SQUID,
SCALLOP AND MONKFISH LIVER WITH WILD SPINACH,
SHITAKE MUSHROOMS AND DUCK CRACKLINGS |
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COLD
CUCUMBER SOUP WITH TIMBALE OF TUNA AND AVOCADO
AND PANKO ENCRUSTED TUNA |
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PAN
SEARED SKATE WITH ROASTED TOMATOES FENNEL,
ONION, YUKON POTATOES AND BASIL SAUCE |
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| BROILED
MACKEREL WITH FENNEL REMOULADE AND OVEN
BAKED YUKON POTATO CHIPS |
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PAN
ROASTED MONKFISH, SAVOY CABBAGE, BACON BUTTER
SAUCE AND CORIANDER |
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GREENMARKET
TUNA CARPACCIO WITH CHIVES, SHALLOTS, LEMON
AND CASTALAS OLIVE OIL
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| WILD
KING SALMON GRAVLAX WITH CREME FRAICHE,
DILL ON TOAST WITH OLIVE OIL AND HAWAIIAN
SEA SALT |
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STRIPED
BASS AND SHELLFISH STEW |
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SEARED
SKATE WITH PESTO SAUCE |
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| SEARED
SPANISH MACKEREL WITH OVEN BAKED POTATO
CHIPS AND AIOLI |
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SEARED
WILD STRIPED BASS PESTO GENOVESE STYLE
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WILD
STRIPED BASS, RATATOUILLE AND ROASTED PEPPER
AND TOMATO COULIS |
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| SPANISH
MACKEREL TARTARE WITH SALMON CAVIAR
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RACK
OF LAMB WITH RATATOUILLE AND ROASTED RED
PEPPER SAUCE |
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PORK
CHOP WITH PUMPKIN MOUSSE AND CRANBERRY SAUCE
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| SOUS
VIDE CHICKEN BREAST STUFFED WITH TRUFFLE,
LEEK CREAM SAUCE |
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DUCK
CONFIT WITH THREE TYPES OF CARROTS |
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ROASTED
LOBSTER, CORN RISOTTO AND ONION RINGS |
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| DUCK
WITH RHUBARB SAUCE |
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PAN
ROASTED SQUAB WITH CREAMY MASHED POTATOES
AND RED WINE REDUCTION |
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DUCK
SOUS VIDE WITH ROASTED POTATOES AND MUSHROOM
SAUCE |
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| ROASTED
HERITAGE CHICKEN LEG WITH LIVER SAUCE AND
MARKET MUSHROOMS |
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DUCK
POTATO GRATIN ROASTED HERITAGE CHICKEN LEG
WITH LIVER SAUCE AND MARKET MUSHROOMS |
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STUFFED
CHICKEN LEGS |
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| DUCK
RILLETTES, CRISPY POTATOES WITH SQUID AND
MESCLUN |
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DECADENT
CHOCOLATE SORBET |
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DUCK
RILLETTES WITH SEARED SCALLOP AND POLENTA |
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| GREENMARKET
BOUILLABAISSE |
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COLD
ASPARAGUS SOUP WITH TIMBALE OF SCALLOP AND
AVOCADO |
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BLACK
BEAN SOUP WITH CHORIZO AND ROASTED MARKET
TOMATOES - GREEK YOGURT AND CHIVES |
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| CREAM
OF CAULIFLOWER SOUP WITH SCALLOPS AND SALMON
ROE |
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COLD
CUCUMBER AND AVOCADO SOUP |
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CREAM
OF SUNCHOKE SOUP WITH BACON AND OYSTER MUSHROOMS |
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| TOMATO
SORBET WITH
BASIL PUFF PASTRY TWISTS |
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CORN
SOUP WITH PHEASANT SAUSAGE, SAUTÉED
MARKET MUSHROOMS AND ZUCCHINI JULIENNE |
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WARM
CHOCOLATE CAKE WITH VANILLA ICE CREAM |
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| SCALLOPS
WITH SPRING VEGETABLES AND PEA SAUCE |
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COLD
CUCUMBER SOUP, TIMBALE OF TUNA AND AVOCADO,
PANKO ENCRUSTED SEARED TUNA |
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SCALLOPS
WITH LEMON SAUCE AND ROASTED SPRING ONIONS |
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| PAN
ROASTED POISSON WITH POTATO GNOCCHI AND
ROASTED TOMATO |
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BRUSSEL
SPROUTS WITH MACHE, BACON AND MUSTARD CREME
SAUCE |
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POACHED
DUCK EGG WITH ASPARAGUS, SPRING ONION AND
DUCK CRACKLINGS |
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LARGE
OPEN MUSHROOM RAVIOLI |
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