Chef Laurent Tourondel

YELLOWTAIL CAVIAR ROLL
chili, cilantro, yuzu ginger-mayo

GLAZED BEEF RIB “BANH MI” BUN
fried shallots, pickled carrots, cilantro, plum sauce

SMASHED AVOCADO & PEAS SPRING ROLL
basil pesto, meyer lemon

“SCHALLER & WEBER” PIGS IN A BLANKET
grand cru gruyere & sauerkraut

SPICED DUCK & FOIE GRAS CROSTINI
apple-quince mostarda

5-PEPPERCORN HANGER STEAK & MINI POPOVERS
caramelized onion & blue cheese

GRILLED LAMB & MERGUEZ KOFTA KEBAB
pomegranate molasses, yogurt & dill sauce

BLT SANDWICH “DELUXE”
hooligan cheese, applewood bacon, heirloom tomato, truffle paste

TEMPURA CALAMARI SALAD
green papaya & mango, carrot, cucumber, cabbage, cilantro, peanuts, spicy yuzu-guava dressing

ROASTED ROOT VEGETABLES
curried fregola, rutabaga, squash, sage-sherry vinaigrette

CHARRED PORTUGUESE OCTOPUS
cumin cannellini bean salad, jicama, chipotle aioli

SALT-CURED FOIE GRAS TORCHON & CHERRY MOSTARDA
bee pollen, country toast

KALE & FARRO SALAD
charred kale, avocado, lemon vinaigrette, sunflower seed, yellow wax bean

SHORTRIB “PROVENCAL”
green olives, capers, preserved lemon, basil

CHINESE 5-SPICE PEKING DUCK
cucumber & apple kimchi, BBQ plum sauce, moo shu pancake

SPICED CHICKEN “TAGINE STYLE”
harissa scented couscous, safran lemon, corinth raisin

STEAMED BRANZINO
swiss chard, cremini mushrooms, meyer lemon “Quatre Quart”

WHITE SPRING ONION BUCATINI
black pepper, parmesan, farm eggs

POACHED RUHBARB & BITTER ALMOND SPONGE CAKE
vin cento zabaglione

SPICED CARROT CAKE
maple syrup cream cheese frosting, mandarin sorbet

MILK CHOCOLATE & PEANUT BUTTER CROQUANT
caramelized banana gelato

PISTACHIO TIRAMISU
la colombe nizza espresso biscuit

COCONUT DARK CHOCOLATE “MARQUISE”
confit orange marmalade