patrick o connell hef & proprietor...amuse-ouche *a “star-kissed” tuna and foie gras onfit...
TRANSCRIPT
Patrick O’Connell Chef & Proprietor
Andrew Wright Culinary Director | Julian Eckhardt Executive Sous Chef
Jeremy Anderson Sous Chef of Culinary Development | Iain Jones Pastry Chef
Amuse-Bouche
*A “Star-Kissed” Tuna and Foie Gras Confit Awash in a Black Truffle Vinaigrette
Andre Clouet, Brut, Grande Reserve, Bouzy France (N.V.)
*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin with Caesar Salad Ice Cream
Domaine de Fontsainte, Gris de Gris, Corbières, France (2019)
Fennel-Dusted Pacific Halibut with a Mélange of our Garden’s Vegetables
Leindl, Grüner Veltliner, Eichelberg, Kamptal, Austria (2018)
*Pepper-Crusted Long Island Duck Breast with Brandy-Roasted Peaches and Pain Perdu L’Arco, Rùbeo, Rosso, Veronese, I.G.T., Italy (2013)
-or-
*Prosciutto-Wrapped Veal Tenderloin with Taleggio Cheese and Cracked Pepper Ravioli in Tomato Cream
Pra, Valpolicella, Ripasso, Morandina, Veneto, Italy (2017)
***
Coconut Sorbet with Passionfruit and Ginger Granité
“Do I Dare to Eat a Peach?” T.S. Eliot
Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)
-or-
A Selection of Cheese from Cameron, our “Cheese Whiz” (Twenty Eight Dollar Supplement)
Amuse-Bouche
A Savory Black Pepper Cheesecake and Roasted Baby Beets, Perfumed with Orange Zest
Alfred Merkelbach, Riesling, Kabinett, #13, Mosel, Germany (2018)
Lemon-Scented Panna Cotta with Roasted Eggplant Purée and Basil Ice Cream
Collina San Ponzio, Arneis, Roero, Piedmont, Italy (2019)
Our Handmade Garganelli Pasta
with Wild Mushroom “Bolognese”
Nervi-Conterno, Gattinara, Piedmont, Italy (2015)
A Crispy Ratatouille Napoleon on Sweet Corn Polenta
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2018)
***
Grapefruit Sorbet with Campari and Tarragon
Lemon-Meringue Tartlet with Toasted Pistachios, Meyer Lemon Confit
and Blackberry-Citrus Frozen Yogurt Domaine des Baumard, Quarts De Chaume, Loire Valley, France (2012)
-or-
A Selection of Cheese from Cameron, our “Cheese Whiz”
(Twenty Eight Dollar Supplement)
Three Hundred and Fifteen Dollars Per Person.
Paired Wines: One Hundred and Ninety Five Dollars Per Person
(Service is included. Beverage and Tax Additional)
Three Hundred and Fifteen Dollars Per Person.
Paired Wines: One Hundred and Ninety Five Dollars Per Person
(Service is included. Beverage and Tax Additional)