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The French Room Menu : Petrossian Caviars |
| American Alverta President White Sturgeon | $235.00 | Per 30 grams |
| American Royal White Sturgeon | $175.00 | Per 30 grams |
| American Hackleback Caviar | $75.00 | Per 30 grams |
| Tasting of Our Caviars | $475.00 | Per 90 grams |
The French Room Menu : Desserts |
| French room souffe’s additional $5.00. Three courses per guest |
| Valrhona Manjari Bavarian Cream | $80.00 | Olive oil cake, salted caramel ice cream |
| Warm Lemon Semolina Brioche Pudding | $80.00 | Lemon curd, tuaca caramel |
| Mascarpone Pecan Cream Cake | $80.00 | Cocoa nibs, cinnamon biscotti, kahlua coffee ice cream |
| Chocolate Caramel Mousse Dome | $80.00 | Almond nougat, caramelized banana, warm rum jus |
The French Room Menu : Appetizers |
| House-Smoked Atlantic Salmon | American caviar, apple and celery root mousse, papaya emulsion | |
| Baby Greens Salad | Root vegetables, portobello mushrooms, goat cheese, warm bacon vinaigrette | |
| Ginger Lobster Bisque | Seared nantucket bay scallop, coffee oil | |
| Pumpkin Seed Seared Ahi Tuna | Tartar, tempura quail egg, asian pear, yuzu aioli | |
| Dominion FarmÂs Crisp Pork Belly | Caramelized apple, toasted pecans, vanilla butternut squash puree | |
| Jumbo Lump Crab Cake | Lemon grass lobster sauce, tomato jam, mango, curry | |
| Hudson Valley Foie Gras | Marcona almond crust, banana bread toast, cinnamon apple jam, cranberry coulis $10.00 additional | |
| Poached Maine Lobster | Three cheese ravioli, crispy rutabaga, lemon-butter oregano sauce $10.00 additional |
The French Room Menu : Main Courses |
| A selection of artisanal cheeses $14.00 additional |
| Icelandic Arctic Char | Baby fennel, orange, bay scallops, spicy shrimp broth | |
| Lightly-Seared Wild Striped Bass | Lobster potato gratin, lightly-creamed truffle sauce | |
| Nova Scotia Halibut | Horseradish crust, sweet potato risotto, cardamom carrot sauce | |
| Study of Veal | Medallion, cheek, saffron poached pear, brie cheese, wild mushrooms, marsala sauce | |
| Maple Leaf FarmÂs Duck Breast | White chocolate polenta, foie gras, confit, huckleberry sauce | |
| Colorado Rack of Lamb | Parmesan potato gnocchis, ginger carrot puree, citrus garlic jam $10.00 additional | |
| Black Angus Beef Tenderloin | Oxtail and scallion ragout, bordeaux wine sauce $10.00 additional |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.