Starter

American Osetra Caviar on Chibouste of Yukon Gold Potato
green apple sorbet 14  

Chilled Fennel and Dill Velouté with American Osetra Caviar
cauliflower crème 14  

Pan Seared Soft Shell Crab with Celeriac Carrot Salad
toasted sesame and lamb jus 12  

Diver Scallop Crusted with Piment d’Espellet
cauliflower couscous, crispy pancetta and carrot ginger emulsion 13  

Farm Egg Ravioli on Fricassee of “Texas Organic Shiitake” and Albufera Sauce
consommé végétal 13  

Potato Gnocchi with Niçoise Olives
candied tomato, basil olive oil and parmesan reggiano 12  

Sweetbreads en Cocotte with Mushrooms
pearl vegetables and pancetta 13  

Seared Pave de Foie Gras with Candied White Poireau and Fuji Apple
ginger blossom honey 14  

Bouquet of Greens with Roasted Heirloom Beets
black truffle goat cheese in phyllo 12  

“Lemley Farm” Gelée of Gazpacho with Tuna Tartare and Avocado
fleur de sel 13  

Main

Viennoise of Georges Bank Sole and Diver Scallop with Pomme Robuchon
champignons 36  

Pan Seared Soft Shell Crab with Organic Spinach and Fennel
apple cider and sweet soy 26  

Wild-Caught Cod with Fennel Pollen on Vegetable Ratatouille Compression
olive noir, organic sun-ripened olive oil and balsamic glaze 29  

Lamb Rib Medallions with Sweet Potato Gnocchi and Preserve Tomatoes
niçoise olives and spiny artichokes 36  

Grass Fed Beef Tenderloin with Horseradish Pomme Purée
rosemary butter and beef jus 36  

“Sonoma Liberty” Duck rolled with Majool Dates and Foie Gras
cassoulet of flageolets, coco beans, lentil de puy and duck jus 29  

“JuHa Ranch” Free-Range Chicken Crusted with Lemon Thyme
white truffle scented pommes frites 24  

“Diamond H Ranch” Caramelized Quail
crispy heirloom summer truffle potato and petite legumes 27  

Chef Avner Tasting Menu

Petit Tasting 115 per guest
Grand Tasting 195 per guest

Chef’s Tasting Menus are offered for the entire table

Au Commencement Il Y Eut La Terre
Puis L’homme Trouva Le Feu
Llors Il Se Mit A Cuisiner