Entree
- Lamb Carpaccio
  
  shepherd salad, cacik
- 'Congo' Watermelon and Turkish White Cheese
  
  micro lettuce, olive oil 'sorbet'
- Crab Stuffed Grape Leaves
  
  pickled fava beans, dijon aioli
- Heirloom Tomato and Crimini 'Bruschetta'
  
  25 year balsamic, organic lemon basil, house-made baguette

Deuxieme Plat
- Brazilian Cocoa Encrusted Scallops
  
  pistachio risotto, rhubarb confit
- Sockeye Torchon
  
  chervil creme fraiche, sevruga caviar
- Monkfish 'Osso Bucco'
  
  caramelized pearl onions, saffron basmati, lobster emulsion house
- Veal Kidney
  
  housemade sauerkraut, port wine juniper glaze

Intermezzo
- Sorbet of The Day

Plat Principal

assorted artisan cheese plate may be substituted for dessert or in addition for an additional charge of $6.50
- Kobe 'Carpet Bagger'
  
  kobe strip loin, flash-seared blue point oysters, cauliflower forestiere
- Baby Niman-Ranch Lamb
  
  foie gras risotto, eggplant timbale, garlic-thyme jus
- Crispy Duck Breast
  
  sweetbread and honshimeji 'sandwich', sherry vinegar 'cube'
- 'Champagne Lobster'
  
  parisienne vegetable fricassee, summer truffle, champagne butter 'pastille'
- Dessert Du Chef
  
  chef's daily selection of desserts

5 Course 'Tasting Menu'
- 5 Course 'Tasting Menu' $68.00

Georgia Founders Reserve
- Chardonnay $14.50+
- Viognier $14.50+
- Johannesburg Riesling $14.50+
- Chambourcin $14.50+
- Merlot $14.50+
- Cabernet Sauvignon $14.50+
- Sangiovese $14.50+
- Pinot Noir $14.50+
- 'Georgia Style' Port $14.50+
- 'Library Reserve' Sherry $14.50+

Menu for Le Clos provided by Allmenus.com

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