Black Truffles
- Truffle Egg $95.00
  
  Truffle sauce, shaved black truffles, toasted brioche $75.00 supplement when substituted on the menu
- Fresh Tagliatelle $95.00
  
  Grated black truffles, parmesan, brown butter truffle froth $75.00 supplement when substituted on the menu
- Truffle Risotto $95.00
  
  Acquerello rice, mascarpone, shaved black truffles $75.00 supplement when substituted on the menu
- Five Cheese Agnolotti $95.00
  
  Brown butter truffle sauce, shaved black truffles $95.00 supplement when substituted on the menu add 4grams black truffles to any dish-$80.00

Caviar
- Caviar
  
  Golden imperial osetra caviar, 28 grams $200.00. Royal transmontanus osetra caviar, california 30 grams $150.00. Served with potato blinis, kendall farms creme fraiche, parsley, onion and lemon

Menu - First Course

Excluding noted items with supplements the ten is for the entire table and please
- Savoy Cabbage "Potage" $135.00
  
  Potato, leeks, black truffle and smoked bacon mousse
- Egg Caviar $135.00
  
  Soft poached egg, lemon-chive creme fraiche american osetra caviar $25.00 supplement
- Poisson Cru $135.00
  
  Winter radish, wild arugula, beech mushrooms, truffle lime vinaigrette
- Stonington maine diver scallops $135.00
  
  Yellowfoot, salsify, black truffle coulis, citrus-chive butter
- Seared Foie Gras $135.00
  
  Endive and date mille feuille and pain d'epice $10.00 supplement
- "Beet Salad" $135.00
  
  Broccoli, fermented turnips, prunes and candied walnuts and molasses chip
- Wagyu Beef Tartare $135.00
  
  Smoked tomato emulsion, capers and puffed rice

Menu - Second Course

Excluding noted items with supplements the ten is for the entire table and please
- Loup de Mer "En Ecailles" $135.00
  
  Bloomsdale spinach, smoked garlic and sunchoke veloute
- Wild New Zealand John Dory $135.00
  
  Hope ranch black mussels, chanterelle mushrooms, potato, saffron, bouillabaisse broth
- Lobster Bolognese $135.00
  
  Fresh capellini, basil and brown butter truffle froth

Entree
- Prime beef new york steak
  
  Braised beef cheek, potato gratin, young carrots, mustard greens and stinging nettle
- Milbrook Farms Venison
  
  Pithivier of venison and foie gras, parsnip, porcini mushroom and poivrade sauce
- Aged Liberty Duck
  
  Butternut squash, red wine braised radicchio, dandelion greens and toasted seeds

Tableside
- Lemon-caper crusted dover sole
  
  Squid ink orechiette, butternut squash, chanterelle mushrooms, cauliflower, almonds, sauce vin jaune $25.00 supplement when substituted on the menu
- 35 Day Dry Aged "Cote de Boeuf Roti" for Two
  
  Potato-leek torte, wild mushrooms, braised little gems and herb jus $35.00 supplement when substituted on the menu
- Ritusserue Chicken Stuffed with Summer Truffles For Two
  
  Roasted root vegetables, morel mushrooms, potato mousseline, sauce albufera $35.00 supplement when substituted on the menu

Fromage
- Fromage
  
  A selection of fine cheeses $25.00 supplement

Desserts
- Warm Chocolate Ganache Tart
  
  Mint and lime cloud, dark chocolate ice cream
- "Pumpkin Pie"
  
  Cinnamon sable, riccotta cremeux, creme fraiche ice cream
- Tangerine Souffle
- Heilala Vanilla Ice Cream
- Sticky Toffee Date Pudding
  
  Banana, hibiscus and pecan ice cream

Chef de Cuisine
- Ken Takayama

Vegetarian Tasting Menu
- Chestnut Soup
  
  Black trumpet mushrooms, chestnut crumble and whipped black truffle
- Smoked Yam Tortellini
  
  Maitake mushrooms, pumpkin seeds and sage infused butternut squash broth
- "Choux Farci"
  
  Savoy cabbage, porcini mushrooms, green tomato and almond milk
- Selection of Fine Cheeses "Pumpkin Pie"
  
  Cinnamon sable, riccotta cremeux, creme fraiche and ice cream

Menu for Melisse provided by Allmenus.com

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