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Five-Course, Degustation-Style Prix Fixe Menu

By Chef Didier Durand

Appetizer Course ($15 value/person)
Petite Puff Pastry Feuillette, Burnt Cauliflower & Wild Mushrooms, First Asparagus & Shrimp, Parsley & Garlic Leaves

Potage Course ($9 value/person)
Roasted Celery Root Vichyssoise, Touch of Ginger, Kiss of Cream

Plat Principal ($25 value/person)
Roasted Pekin Duck Breast, Kabocha Squash, Grilled Napa Cabbage, Lentils & Artichoke Pain Perdu, Blood Orange Sauce
or
Grilled Hawaiian Tuna Au Poivre Style, Local Crushed Peas, Braised Fennel & Fingerling Potatoes, Brussels Sprout Crisp

Cheese Course ($10 value/person)
Duo Brie & Roquefort Cheese Croque Monsieur, Quail Egg, Chervil Salad, Hibiscus Glaze

Dessert ($12 value/person)
Traditional Opera Cake Layered with Espresso, Chocolate & Vanilla Mousses, Vanilla Ice Cream, and Fresh Raspberries