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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