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S M O K E D "T O F U "
Hakurei Turnips, Yellow Nectarine
and Cilantro Shoots with Tamari Glaze
"S O R B E T T O A L B A L S A M I C O S A P O R O S O "
Compressed Summer Melons, Holland Peppers, Fennel Bulb "Bâtons"
and Bronze Fennel Fronds with Italian Caper Dressing
"R A T A T O U I L L E "
Eckerton Hill Farm’s Heirloom Tomatoes
and Fino Verde Basil with Niçoise Olive Oil
S W E E T C O R N "A G N O L O T T I "
Confit of New Crop Potatoes, Celery Branch, Cutting Celery
and Golden Corn Kernels with "Beurre d’Estragon"
"C H È V R E D ’ A R G E N T A L "
Summer Pole Beans, Petite Onions and Mustard Cress
with White Bean Vinaigrette
"C R A T E R L A K E B L U E "
Graham Cracker Crumble, Compressed Sour Apple,
Crystallized Apple Chip and Watercress with "Purée de Pruneaux d’Agen"
"A P R I C O T S A N D H O N E Y "
Brown Butter Poached Apricots, Pistachio "Bavarois,"
Reduced Goat’s Milk and "Baklava" Tuile with Burnt Honey Ice Cream
"G L A C E À L A V A N I L L E "
Compressed Tristar Strawberries and Sugar Crisps
"M I G N A R D I S E S "
"O Y S T E R S A N D P E A R L S "
"Sabayon" of Pearl Tapioca with Island Creek Oysters
and Sterling White Sturgeon Caviar
"G R E E K S A L A D "
per se "Feta," Eckerton Hill Farm’s Heirloom Tomatoes,
Compressed Lemon Cucumber, Romaine Lettuce Hearts
and Holland Peppers with Niçoise Olive Oil
"P E A C H M E L B A "
"Torchon" of Élevages Périgord Moulard Duck Foie Gras
White Peaches, Peach Jelly, Pickled Red Onion, Cutting Celery
and "Melba Toast" with Puffed Carolina Rice
(30.00 supplement)
"B U R R A T A "
"Pain de Campagne" Croûtons, Summer Squash and Italian Eggplant
with Armando Manni "Per Me" Extra Virgin Olive Oil 2007
BLUEBERRY SORBET
Sour Cream "Panna Cotta," Crystallized Blueberries
and Vanilla "Génoise"
"M U D P I E "
Dark Chocolate Mud Cake, Liquid Caramel, Chocolate "Crémeux"
and Caramel Parfait with Sassafras Ice Cream
"L E M O N M E R I N G U E "
Baked Lemon Custard, Victoria Sponge Cake, Macerated Raspberries
and Lemon Jelly with Lemon-Basil Ice Cream
"M I G N A R D I S E S "
"G R E E K S A L A D "
per se "Feta," Eckerton Hill Farm’s Heirloom Tomatoes,
Compressed Lemon Cucumber, Romaine Lettuce Hearts
and Holland Peppers with Niçoise Olive Oil
26.
"P E A C H M E L B A "
"Torchon" of Élevages Périgord Moulard Duck Foie Gras
White Peaches, Peach Jelly, Pickled Red Onion, Cutting Celery
and "Melba Toast" with Puffed Carolina Rice
40.
S W E E T C O R N "A G N O L O T T I "
Confit of New Crop Potatoes, Celery Branch, Cutting Celery
and Golden Corn Kernels with "Beurre d’Estragon"
28.
S N A K E R I V E R F A R M S ’ "C A L O T T E D E B Œ U F G R I L L É E "
Rick Bishop’s New Crop Potatoes and Degustation of Young Onions
with Chanterelle Mushroom Ragoût
46.
"T H E C H E E S E C O U R S E "
Twig Farm’s Soft Wheel, Tilsiter, Serpa and Crater Lake Blue
French Breakfast Radishes, Spiced Marcona Almonds,
Pickled Watermelon Rind and Plum Jam
24.
"S É L E C T I O N D E S O R B E T S M A I S O N "
Coconut, Peach, Strawberry and Manjari Chocolate
12.
"B R O W N I E A N D M A L T E D M I L K "
Double Chocolate Brownie with Pecan "Marquise,"
Caramel Ice Cream and Malted Mousse
14.
"M I G N A R D I S E S "
SERVICE INCLUDED