Restaurant Daniel

young soup with purple peruvian potatoes California escargots, roasted porcini

Giannone chicken with pesto soft boiled quail egg, prosciutto, shaved parmesan

chilled duck with Bing cherries fresh almonds, celery heart salad

and Foie gras terrine with mojave Raisins verjus pickled basil seeds, walnut pistou, watercress salad

trio of bacon wrapped brook trout with leeks Tasmanian sea trout tartar, hickory smoked steelhead roe

salad with avocado 'carotte fondante', lime gelee, cilantro mousseline

tartar with fresh wasabi and caviar crisp cucumber, young radish, meyer lemon coulis

cassolette of louisiana with porcini glazed cockscomb tempura, pencil asparagus, sauce 'a l' Americaine'

bacon wrapped with scottish langoustine espelette spiced cuttlefish, spring beans, taggiasche olives

tomme de l' abbaye de tamie with serrano ham sauteed broccoli rabe, chanterelles, savory emulsion

paupiette of in a crisp potato shell tender leeks, syrah sauce

salt crusted whole petits farcis 'a la provencale', sorrento lemon - sunflower marmalade served for two only

Atlantic confit with satur farms radishes curried asparagus marmalade, sarawak pepper jus

peppered a la plancha young vegetables, jus 'a la diable', mustard sabayon

slow baked wild red fava bean fricassee with lomo, mousserons 'a la creme'

pan roasted four story hill farm morel - potato gratin, savory - fava bean puree

duo of braised leg 'fleischnacke' with sage glazed white asparagus roasted saddle with belgian mustard

quartet of vermont 'marengo' tenderloin with chanterelles, peppered quenelles cheek with layered pasta, crispy sweetbreads

trio of colorado roasted chop with garbanzo - fava bean croquettes fig leaf shoulder papillotte, tenderloin with fennel confit

duo of dry aged braised short ribs with young carrot fricassee seared rib eye with tempura 'allumette' potatoes