The Willard Room

creme fraîche, onions, capers, chopped egg, and blinis

fennel, radish, and banyuls vinaigrette

warm buckwheat blinis and traditional garnishes

almond, cod mousseline, and tomato confit

schiedederspaetle ravioli and chervil sauce

poppy seed crust, pink lady apples, chicken jus and sherry vinegar

champagne vinegar and shallot mignonette

chestnuts, cinnamon, curry, foie gras toast

(for two) spanish white anchovies, garlic croûtons and shaved parmigiano-reggiano

californian baby carrots, raw fennel, coriander vinaigrette

choice of aged balsamic, banyuls or lemon vinaigrettes

fingerling potatoes, wild mushrooms, asparagus and lemon butter sauce

leek fondue, oyster tartare, broccoli and white wine reduction

braised belgian endive, toasted walnuts and lime cream sauce

clams tartare sauce, vegetables en cocotte

turmeric and curry onion marmalade, blonde raisins, and lobster reduction

(for two) baby carrots, turnip, parsley root, natural veal jus

confit of lamb shoulder parmentier, chickpeas, olives and lamb jus

chanterelle mushrooms, fava beans, asparagus, and veal jus

citrus marmalade, spring vegetables, and pan jus

fresh hedgehog mushrooms, pommes cocottes, baby carrots, green asparagus, and merlot reduction

roasted with coriander and honey, fennel and onion marmalade, nuts pastilla and natural jus

white anchovies and olive oil. pequillos peppers and balsamic vinaigrette. white rhone blend, tablas creek cotes de tablas blanc, paso robles, ca, 2005

egglpant, zucchini, fennel and szechuan pepper reduction. grenache gris, blanc, domaine de la dourbie, coteaux de lanquedoc, 2004

carrot puree, fresh english peas, and duck jus. vacqueyras, (grenache) clos montrius, saurel montrius, biodynamic, 2004

cherry gelee and cherry sorbet

chervil and chives

blood orange, fresh hearts of palm, cilantro, and star anise

shaved parmigiano-reggiano, fennel, and marinated anchovies

poached egg, shallots, chives, and banyuls vinaigrette

crisp romaine served with traditional garnish

choice of dressing

carrot etuvee with blond raisins, dates, and citrus vinaigrette

green lentils, shallots, chives, cumin, and sherry vinegar

braised Belgian endive, toasted walnuts, and lime with a white wine sauce

fennel, fingerling potatoes, and bouillabaisse jus

fava beans, green asparagus, and yellowfoot chanterelle mushrooms

wild mushroom cannelloni, asparagus, lamb jus

onion marmalade, scallions, pommes cocottes, and malabar peppercorn sauce

wild mushrooms, pommes purée with a veal reduction

enjoy one of the tempting selections from our pastry trolley