Sunchoke puree with Cavier

Saffron & Black Truffle Bucatini

White Epoisees Oeufs en meurette with white truffles

Pate en Croûte with mache salad and black truffle sauce

White truffle, mash potato and olive oil

Native tomato water with basil oil

Arpège Cherry Egg

Spring dinner 2018n

Winter dinner 2018

Lobster with Brioche and Lobster Truffle Cream Sauce

Rack of Lamb with Black Truffles and Ju

Quail Stuffed Foie Gras Black Truffles and Bird Demi-Glace

Coconut Soup with Coconut Lime Sorbet, Pineapple Passion Fruit Sorbet and Passion Fruit

Crab wrapped in buttered and roasted native corn kernels

Tomato Panzanella Terrine with Gelee of Yellow & Red Tomato

Scallops…Sliced and pounded thin, a little lemon juice, olive oil, salt, pepper and microgreens.

Saffron Bucatini tossed in lobster stock with scallops, clams and lobster glazed in clarified lobster butter

Poached Lobster Tail with Lobster Butter, Spring Peas, Lobster Cake with Lemon Aioli

Fresh Winter Truffle Bucatini Pasta: (Extruded 50% Semolina flour, 50% 00 Flour), Zested Truffle and Parmesan cheese

 

Truffle Explosion Ravioli (filling)

Homemade Giganti Pasta filled with Foie Gras and Ricotta Cheese – Black Truffle Emulsion and Mascarpone Cream

Timbales of Sole and Scallop Mousseline, Chive Beurre Blanc and Caviar

Chicken Roulade stuffed with Morels and Prosciutto. Morels Chicken demi glace

Salmon mousse with avocado and poached lobster

Buttermilk Duck Fat Fried Chicken Roulade,stuffed with Hen of Woods Mushrooms ,Mash Potato Foam Chicken Jus

Alaskan King Crab Towers with Avocado and Heirloom Tomatoes Crab legs with Hot Butter

Black Truffle and Chanterelle Oeuf en Cocotte

Crisp Paupiette of Sea Bass with Bordeaux Red wine sauce over Leaks

Tags

Crisp Paupiette of Sea Bass with Bordeaux, Leaks, Red wine

Chartreuse: Braised Cabbage and Pancetta, Cook’s Ranch Wild Game Bird and Foie Gras,Choux Buns stuffed with Duck Confit and Spinach

Tags

chartreuse, deb cianciolo, Debbie cianciolo, james cianciolo, Jim cianciolo

Pheasant En Croute

Balik Smoked Salmon Tenderloin On Crêpes with Caviar Crème Fraiche

Balik Smoked Salmon Tenderloin On Crêpes with Caviar Crème Fraiche

Velvety Potato Leek cream, White Alba Truffles, Topped with Smoky Lapsang Souchong Tea

Rack of Lamb stuffed with Black Truffles, Braised Lamb Pie and Shaved Black truffles Lamb Demi-glace

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Duck Confit , Seared Duck Breast with Pomegranate Lacquer and Sweet Potato Cannelloni at a Quintarelli Tasting

Cream of Summer Corn Soup with Lobster

Salmon Koulibiac with Lobster Sauce

 

Velvety Potato cream, Black Truffles ,Quail Egg,topped with Smoky Lapsang Souchong Tea. Inspired by chef Enrico Crippa.

Halibut with Caramelized Leeks and Saffron Sauce

Pears Poached in Red wine with Gorgonzola Ice Cream and Puff Pastery

Marinated Salmon ,Pine Nuts and Asian inspired sauce with Orange segments

Leek Terriane with Lobster

Ramps, Gnocchi and Morels with Vin Jaune Sauce

Braised Lamb Raviolo, Spring Peas, Morels and Ramps. Lamb Jus

Braised Lamb Raviolo, Spring Peas, Morels and Ramps. Lamb Jus

Quail stuffed with Foie Gras and Black Truffles, Mushrooms and Bird Jus

Castelnaudary Cassoulet

“Gin and Tonic” Uncle Val’s Gin; infused with cucumber, lemon and lime. Fever Tree Mediterranean tonic.

Crab stuffed Squash blossom, Crab bisque

Creme Caramel with Sauternes Jelly, Pear Ice Cream and Caramel Cream adapted from Peter Gilmore

Four Soups: Corn, Sunchoke, Tomato Water,Mushroom

Sea pearls: Scallop, Crab,Tapioca, Caviar

Cocktails: Chocolate milk, Elderflower Pear Vodka , Liquid Nitrogen Sour Cherry Old Fashion, Passion Fruit Whiskey Sour in an Ice Egg on Snow

Truffle Pressed Ravioli , Potato with Truffle Caviar

Lobster Pyramid with Lobster Saffron Essence

Les Amoureuses Tasting Menu