The Dining Room Service List

Main Menu

• A La Carte Menu - Appetizers

  • 1oz. Aquitaine Caviar

    with socca and chick-pea blinis saint simon oysters in their own shell with condiments

  • Seared Foie Gras, Tangerine Poached Aloe, Pandan Honey Froth Mixed Greens

    with baby beets and shallot confit

  • Roasted Beet Soup

    with chestnut cream, apple shaving, truffle sphere, and black truffles

  • Winter Root Vegetables

    with onsen egg and black perigord truffles

• A La Carte Menu - Main Courses

  • Seared Monkfish, Langoustine, Crispy Seafood Risotto, Crustacean Froth

  • Homemade Bacalhau, Coconut Poached Egg, Tomato Cromesquis, And Daikon Salad

  • Blue Fin Tuna In Two Preparations

    with shiso, beet coulis and red wine tagliatelle

  • Partridge Two Ways

    with grapefruit, fennel and black truffles

  • Marcho Farm Veal Two Ways, Bok Choy, Brie Cream, Aligot, Beets, And Black Truffles

  • Braised Jamison Farm Lamb: Inspired By A Moroccan Couscous, Baba Ghanoush, Truffled Semolina And Fresh Chick Peas

• Chef Arnaud Berthelier's Tasting Menu

  Menu Changes Daily And Seasonally

  • Rabbit Daube With Cheddar And Dijon Espuma Mackerel Yuzu/shizo

    riesling, rudi pichler, wachau, austria 2002

  • Amadai Squash Aioli/sweet Chili/coconut

    albarino, campus stella, rias baixas, spain 2006

  • Painted Hills Beef Tenderloin Carrots/robiola Gnocchi/shallot Confit

    cabernet sauvignon, catena, mendoza, argentina 2004

  • Peppered Goat Cheese Celery Shavings

    pinot noir, lily, sonoma county 2006

  • Coconut Panna Cotta

  • Mango Souffle Lavender/nicoise Olives

    moscato di asti, san evasio, italy 2006

• A La Carte Menu - Desserts

  • Milk Chocolate-pear Opera Cake

    with pear sorbet

  • St. Andre Souffle Tart, Quince Jam And Sorbet

  • Mango Cream, Piquillo Jam, Cumin Crumble, Frozen Yogurt And Cilantro

  • Coconut Panna Cotta, Marinated Pineapple, Sweet Bean Paste, Lychee Sorbet

  • Spiced And Roasted Red D'anjou Pear, Licorice Cream, Lemon-star Anis Ice Cream