TA S T I N G M E N U 135 THREE COURSE PRIX FIXE 85

FIRST FIRST
citrus cured fluke, marinated melons chilled lobster salad Paul Bert

pheasant galantine with pistachio and apricot

SECOND
Long Island snails, pommes dauphine, watercress
consomm Chartreuse
golden beetroots Dickens

consomm Chartreuse

THIRD
seared foie gras, charries, stone fruits
SECOND

wild king salmon Americaine

charcoal-grilled bigeye tuna, raw wagyu, petit greens
FOURTH
wild black bass, salsify, sauce bretonne entrecote of eggplant, pommes bouchon

Bandera quail aux raisins

petit Texas wagyu ribeye

FIFTH
tete de veau stuffed saddle of lamb, for two
tomato-braised fennel, panisse

SIXTH
duck Bigarade

SEVENTH THIRD
fairy dreams
dessert or cheese

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