shepherd salad, cacik
micro lettuce, olive oil 'sorbet'
pickled fava beans, dijon aioli
25 year balsamic, organic lemon basil, house-made baguette
pistachio risotto, rhubarb confit
chervil creme fraiche, sevruga caviar
caramelized pearl onions, saffron basmati, lobster emulsion house
housemade sauerkraut, port wine juniper glaze
kobe strip loin, flash-seared blue point oysters, cauliflower forestiere
foie gras risotto, eggplant timbale, garlic-thyme jus
sweetbread and honshimeji 'sandwich', sherry vinegar 'cube'
parisienne vegetable fricassee, summer truffle, champagne butter 'pastille'
chef's daily selection of desserts
Menu for Le Clos provided by Allmenus.com
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