Opening Week Menu

Appears in

Published 1996

1988

Appetizers

Warm Mozzarella “Lobes” with Basil Oil, Thin Strips of Ham, and Roast Eggplant and Tomato Salad
Terrine of Veal Shank and Foie Gras with Marinated Mushrooms and Toasted Brioche
Salad Of Lettuces and Herbs, Olive Oil, and Champagne Vinegar
Composed Salad of Squid and Frisée on a Mild Bed of Marinated Vegetables, Rice-Vinegar Sauce
Warm Porcini Salad with Tea-Smoked Squab and Cabernet Vinegar
Ravioli of Smoked Grouper and Porcini in Brown Butter and Cèpes
Warm Smoked Grouper with Sevruga Caviar Butter and a Savory Leek Ragoût
Savory Partridge Soup
Abalone Escalopes Sauté Couscous and Vegetables Tossed in Lemon Oil
Sea Scallop Sandwiches in Crisp Potato Crusts, Citrus Juices
Sauté Foie Gras and Crisp Corn Cakes with Caramelized Onion Conserve

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