A La Carte Menu - APPETIZERS
- 1oz. Aquitaine Caviar
  
  with Socca and Chick-Pea Blinis Saint Simon Oysters in their own shell with condiments
- Seared Foie Gras, Tangerine Poached Aloe, Pandan Honey Froth Mixed Greens
  
  with Baby Beets and Shallot Confit
- Roasted Beet Soup
  
  with Chestnut Cream, Apple Shaving, Truffle Sphere, and Black Truffles
- Winter Root Vegetables
  
  with Onsen Egg and Black Perigord Truffles

A La Carte Menu - MAIN COURSES
- Seared Monkfish, Langoustine, Crispy Seafood Risotto, Crustacean Froth
- Homemade Bacalhau, Coconut Poached Egg, Tomato Cromesquis, and Daikon salad
- Blue Fin Tuna in Two Preparations
  
  with Shiso, Beet Coulis and Red Wine Tagliatelle
- Partridge Two Ways
  
  with Grapefruit, Fennel and Black Truffles
- Marcho Farm Veal Two Ways, Bok Choy, Brie Cream, Aligot, Beets, and Black Truffles
- Braised Jamison Farm Lamb: Inspired by a Moroccan Couscous, Baba Ghanoush, Truffled Semolina and Fresh Chick Peas

A La Carte Menu - DESSERTS
- Milk Chocolate-Pear Opera Cake
  
  with Pear Sorbet
- St. Andre Souffle Tart, Quince Jam and Sorbet
- Mango Cream, Piquillo Jam, Cumin Crumble, Frozen Yogurt and Cilantro
- Coconut Panna Cotta, Marinated Pineapple, Sweet Bean Paste, Lychee Sorbet
- Spiced and Roasted Red D'Anjou Pear, Licorice Cream, Lemon-Star Anis Ice Cream

Chef Arnaud Berthelier's Tasting Menu

Menu changes daily and seasonally
- Rabbit Daube with Cheddar and Dijon Espuma Mackerel Yuzu/Shizo
  
  Riesling, Rudi Pichler, Wachau, Austria 2002
- Amadai Squash Aioli/Sweet Chili/Coconut
  
  Albarino, Campus Stella, Rias Baixas, Spain 2006
- Painted Hills Beef Tenderloin Carrots/Robiola Gnocchi/Shallot Confit
  
  Cabernet Sauvignon, Catena, Mendoza, Argentina 2004
- Peppered Goat Cheese Celery Shavings
  
  Pinot Noir, Lily, Sonoma County 2006
- Coconut Panna Cotta
- Mango Souffle Lavender/Nicoise Olives
  
  Moscato di Asti, San Evasio, Italy 2006

Menu for The Dining Room provided by Allmenus.com

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