June BYOB – Modern French Cuisine
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June BYOB – Modern French Cuisine
*Menu changes with the seasons. Menu below is subject to change*
Appetizer
Foie Gras – 3oz seared foie gras, grilled peach , sweet pumpkin cake, peach verjus, espelette – 26 (GF w/o cake)
Crudo – Japanese aji, smoked wagyu belly, New Jersey wasabi, Beluga caviar, smoked fish and mustard vinaigrette – 28 (GF)
Rabbit Rillette – confit rabbit leg, pickled sunflower bulb, petite salad, grilled baguette – 18 (GF w/o bread)
Chef Pierre Calmels’ Escargot – escargot, sauce bordelaise, royal trumpet mushrooms, haricots verts, tarragon – 21 (GF)
Cheese Plate – three assorted seasonal cheeses with accouterments – 22 (GF)
Entrée
Canard – five–spice seared duck breast, oakwood shiitake, sweet roasted pepper, Japanese eggplant, seared foie gras, duck jus – 57 (GF)
Soft–Shell Crab – grilled octopus, potato gnocchi, tempura green tomato, haricots verts, heirloom tomato, sauce vierge – 48 (GF)
Scallops – sweet Jersey corn risotto, heirloom tomato, zucchini, roasted head–on prawn, basil – 45 (GF)
Lamb Chops – celery root, honey butter roasted French carrots, sweet potato leaves, lamb jus – 55 (GF)
Beef Wellington – 6oz filet, mushroom duxelles, spinach, en croûte, pomme purée, watercress salad, sauce bordelaise – 67
Chef’s Tasting – 5 courses – 100
(GF) = gluten-free
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
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