La Toque

with Thinly Sliced Atlantic Fluke

with Roasted Grapes and Toasted Brioche

with Papadums

with an "Arancini" and Pesto

Bream with Roasted Red Pepper and Maitake Mushrooms

with Squid Ink Pearl Tapioca and Hollandaise

with Pine Nuts and Candied Eggplant on Sweet Garlic Puree, Drizzled with Sauce Verte

with Artichoke "Grenobloise"

with Crisp Niman Ranch Pork Confit

with Twice Fried Tarragon Potatoes and Forelle Pears in Red Wine

Salmon with Hearts of Palm, Sweet Corn and Chanterelles

Ravioli with Sautéed Porcini and Fava Beans in a Parmesan Wild Mushroom Broth

Bass with Orzo and Lobster Red Wine Sauce

with Delicata Squash and Forbidden Rice

with Cumin Scented Carrot Puree and Chick Pea Fries

Served Rare with its' own "Hachis Parmentier" Potatoes and Rutherford Red Wine Sauce