AMUSE-BOUCHE
First Course
- Foie Gras | Raisin
- Pressed Foie Gras Terrine, Concord Grape, Roasted Chestnut, Brioche Feuillette
- Dorade | Ciboulet
- Japanese Sea Bream Crudo, Buttermilk Dressing, Chive Oil, Baenki Caviar
Second Course
- Raviolo | Truffe Noire
- Ricotta Raviolo, Soft Egg Yolk, Parmesan Fondue, Shaved Black Winter Truffle
- St. Jacques | Chou-Fleur
- Pan-Roasted Sea Scallop, Caramelized Cauliflower Purée, Sea Asparagus, Dashi Beurre Blanc
Main Course
- Cerf | Périgourdine
- Roasted Venison Loin, Seared Foie Gras, Chou Farci, Sauce Périgourdine
- Lotte | Matelote
- Bacon-Wrapped Monkfish, Lobster, Winter Squash, Sauce Matelote
Dessert
- Redcurrant Swan
- Redcurrant Sorbet, Vanilla Ice Cream, Vacherin Meringue
- Strawberry Rose
- Manjari Brownie, Strawberry Compote, Chocolate-Whipped Ganache