Ocean

WILD ATLANTIC HALIBUT
On Sesame Quinoa with Asparagus and a
Szechuan Peppercorn Soy Reduction

MAINE LOBSTER
With Celery Root Puree,
Fava Beans, Radishes and Lobster Cream

DAY BOAT SEA SCALLOPS (MAINE)
Served on Salsify Batons and Braised Pineapple
with Sorrel Cream Sauce

SUSTAINABLE DAY BOAT GOLDEN TILE FISH
Seared Tile Fish Filet served with Cauliflower Pressée
And Fresh Chick Peas

Farm

MOULARD DUCK
Breast of Duck Slowly Sautéed
served with Grilled Japanese Eggplant,
Plantain Chips and Thai Basil Watercress Sauce

BRACE OF QUAIL
Stuffed with Royal Trumpet Mushrooms, Asparagus
and with Chanterelle Jus

CHICKEN IN PUFF PASTRY
Free Range Chicken Breast in Puff Pastry
with a Asparagus and Chicken Jus

GRILLED FILET MIGNON
Served with Celery Root Puree,
Pickled Fennel, Asparagus
Red Wine Reduction Sauce

LOIN OF LAMB
With Black Trumpet Mushroom Risotto and
Ramps and a Red Curry Cream Sauce

TENDERLOIN OF VEAL
Tenderloin of Pork with, Baby Artichokes, Charred
Scallions and Chanterelle Nouvelle Demi glace Sauce