|
Artichokes Barigoule
|
63 |
|
Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette
|
239 |
|
"Bacon and Eggs": Soft Poached Quail Eggs with Applewood-Smoked Bacon
|
18 |
|
Balsamic Glaze or Port Wine Glaze
|
238 |
|
"Banana Split": Poached-Banana Ice Cream with White Chocolate-Banana Crêpes and Chocolate Sauce
|
280 |
|
Basil Oil
|
166 |
|
Beet Powder
|
233 |
|
Beurre Monté
|
135 |
|
Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron-Vanilla Sauce
|
146 |
|
Blini with Bottarga di Muggine and Confit of Tomato
|
40 |
|
Blini with Roasted Sweet Peppers and Eggplant Caviar
|
41 |
|
Bouquet Garni
|
63 |
|
Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables, and Sweet Garlic
|
192 |
|
Brioche
|
258 |
|
Brunoise
|
155 |
|
Butter-Poached Maine Lobster with Leeks, Pommes Maxim, and a Red Beet Essence
|
125 |
|
"Caesar Salad": Parmigiano-Reggiano Custards with Romaine Lettuce, Anchovy Dressing, and Parmesan Crisps
|
251 |
|
"Candied Apple": Crème de Farine with Poached Apples and Ice Cream
|
296 |
|
Carnaroli Risotto with Shaved White Truffles from Alba
|
88 |
|
Carpaccio of Yellowfin Tuna Niçoise
|
96 |
|
Carrot Oil
|
167 |
|
Carrot Powder
|
232 |
|
Cauliflower Panna Cotta with Beluga Caviar
|
22 |
|
Chaource with Red Plums, Clove-Scented Oil, and Lola Rossa
|
239 |
|
Chesapeake Bay Soft-Shell Crab "Sandwich"
|
93 |
|
Chestnut Agnolotti with Fontina and Celery Root Purée
|
82 |
|
Chicken Stock
|
226 |
|
"Chips and Dip": Potato Chips with Truffle Dip
|
48 |
|
Chive Oil
|
166 |
|
Chocolate Cakes with Red Beet Ice Cream and Toasted Walnut Sauce
|
302 |
|
Chocolate Fondant with Coffee Cream and Chocolate Dentelles
|
300 |
|
Citrus-Marinated Salmon with a Confit of Navel Oranges, Beluga Caviar, and Pea Shoot Coulis
|
140 |
|
Citrus Powder
|
232 |
|
"Clam Chowder": Sautéed Cod with Cod Cakes and Parsley Oil
|
142 |
|
"Coffee and Doughnuts": Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts
|
262 |
|
Coral Oil
|
167 |
|
"Cornets": Salmon Tartare with Sweet Red Onion Crème Fraîche
|
6 |
|
Corsu Vecchiu with Spiced Carrot Salad and Golden Raisin Purée
|
242 |
|
Court Bouillon
|
50 |
|
Cream of Blueberry Soup with Yogurt Charlottes
|
264 |
|
Cream of Walnut Soup
|
268 |
|
Creamy Maine Lobster Broth
|
35 |
|
Crêpes
|
127 |
|
Croutons
|
238 |
|
Curry Oil
|
167 |
|
Dessert Crêpes
|
127 |
|
Double Rib Lamb Chops with Cassoulet of Summer Beans and Rosemary
|
197 |
|
Dried Horseradish
|
233 |
|
Duck Stock
|
225 |
|
Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette, and Frisée Lettuce
|
92 |
|
Eggplant Caviar
|
41 |
|
Eric's Staff Lasagna
|
116 |
|
Fava Bean Agnolotti with Curry Emulsion
|
80 |
|
Fennel Oil
|
166 |
|
Fennel Powder
|
233 |
|
"Fish and Chips": Red Mullet with a Palette d'Ail Doux and Garlic Chips
|
156 |
|
Five-Spiced Roasted Maine Lobster with Port-Poached Figs and Sautéed Moulard Duck Foie Gras
|
133 |
|
Fricassée of Escargots with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad
|
98 |
|
Garlic Chips
|
157 |
|
Gazpacho
|
35 |
|
Gewürztraminer-Poached Moulard Duck Foie Gras with Gewürztraminer Jelly
|
111 |
|
Gruyère Cheese Gougères
|
48 |
|
Hearts of Palm with Purée of Marrow Beans and Field Greens
|
70 |
|
Heirloom Tomato Tart with Niçoise Olive Tapenade, Mixed Field Greens, and Basil Vinaigrette
|
66 |
|
Herb Salad
|
97 |
|
Île Flottante: Slow-Baked Meringues with Crème Anglaise and Bittersweet Chocolate
|
290 |
|
Lamb Stock
|
224 |
|
Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream
|
294 |
|
"Linguine" with White Clam Sauce
|
25 |
|
"Liver and Onions": Sautéed Calf's Liver, Vidalia and Red Onion Confit, Onion Rings, and Vinegar Sauce
|
210 |
|
Lobster Consomméen Gelée
|
32 |
|
"Macaroni and Cheese": Butter-Poached Maine Lobster with Creamy Lobster Broth and Mascarpone-Enriched Orzo
|
132 |
|
Mint Oil
|
166 |
|
Mushroom Powder
|
232 |
|
Mushroom Stock
|
227 |
|
Mustard Powder
|
233 |
|
Nectarine Salad with Green Tomato Confiture and Hazelnut Sabayon
|
272 |
|
Onion Powder
|
232 |
|
"Oysters and Pearls": Sabayon of Pearl Tapioca with Malpeque Oysters and Osetra Caviar
|
23 |
|
Pacific Moi with Fresh Soybeans, Scallion and Radish Salad, and Soy-Temple Orange Glaze
|
154 |
|
Pan-Roasted Breast of Squab with Swiss Chard, Sautéed Duck Foie Gras, and Oven-Dried Black Figs
|
174 |
|
Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée
|
136 |
|
Pan-Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette
|
152 |
|
Parmesan Crisps
|
37 |
|
Parmigiano-Reggiano Crisps with Goat Cheese Mousse
|
49 |
|
Parsley Oil
|
166 |
|
Pasta Dough
|
78 |
|
"Peanut Butter and Jellies": Peanut Butter Truffles, Yuzu Jellies, Concord Grape Jellies
|
308 |
|
Pear Strudel with Chestnut Cream and Pear Chips
|
292 |
|
"Peas and Carrots": Maine Lobster Pancakes with Pea Shoot Salad and Ginger-Carrot Emulsion
|
126 |
|
Pecorino Toscano with Roasted Sweet Peppers and Arugula Coulis
|
250 |
|
Pepper Confetti
|
97 |
|
Perail de Brebis with Frisée aux Lardons
|
257 |
|
Pickled Oysters with English Cucumber "Capellini" and Dill
|
24 |
|
"Pineapple Chop": Oven-Roasted Maui Pineapple with Fried Pastry Cream and Whipped Crème Fraîche
|
282 |
|
Pine Nut Crust
|
294 |
|
Poached Moulard Duck Foie Gras au Torchon with Pickled Cherries
|
106 |
|
Poaching Liquid
|
269 |
|
Potato Gnocchi
|
90 |
|
"Pot-au-Feu": Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow
|
188 |
|
Puff Pastry
|
297 |
|
Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps
|
37 |
|
"Quick" Lamb Sauce
|
229 |
|
"Quick" Sauces
|
228 |
|
"Quick" Squab Sauce
|
229 |
|
"Quick" Sweet-and-Sour Sauce
|
229 |
|
"Quick" Venison Sauce
|
229 |
|
"Quick" Vinegar Sauce
|
229 |
|
Red Wine Mariande
|
190 |
|
Roasted Garlic Purée
|
25 |
|
Roasted Guinea Fowl en Crèpinette de Byaldi with Pan Jus
|
178 |
|
Roasted Peppers
|
250 |
|
Roasted Sweetbreads with Applewood-Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce
|
212 |
|
Rock Salt Mix
|
24 |
|
Roquefort Trifle with French Butter Pear Relish
|
256 |
|
Rosemary Oil
|
166 |
|
Roulade of Pekin Duck Breast with Creamed Sweet White Corn and Morel Mushroom Sauce
|
172 |
|
Saddle of Rabbit in Applewood-Smoked Bacon with Caramelized Fennel and Fennel Oil
|
207 |
|
"Salad" du Printemps: Rhubarb Confit with Navel Oranges, Candied Fennel, and Mascarpone Sorbet
|
270 |
|
Salad of Black Mission Figs with Roasted Sweet Peppers and Shaved Fennel
|
67 |
|
Salad of Globe Artichokes with Garden Herbs and Gazpacho
|
62 |
|
Salad of Haricots Verts, Tomato Tartare, and Chive Oil
|
64 |
|
Salad of Petite Summer Tomatoes with Vine-Ripe Tomato Sorbet
|
56 |
|
Sally Schmitt's Cranberry and Apple Kuchen with Hot Cream Sauce
|
313 |
|
Salmon "Chops" with Celery and Black Truffles
|
137 |
|
Sauce Gribiche
|
214 |
|
Sautéed Atlantic Halibut with Summer Succotash and Rue-Scented Onion Glaze
|
144 |
|
Shrimp with Avocado Salsa
|
50 |
|
"Soup and Sandwich": Grilled Farmhouse Cheddar, Early Girl Tomato Consommé, and Butter-Fried Chips
|
258 |
|
Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce
|
161 |
|
Squab Spice
|
233 |
|
Staff Dressing
|
117 |
|
Strawberry and Champagne Terrine
|
275 |
|
Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce
|
274 |
|
"Surf and Turf": Sautéed Monkfish Tail with Braised Oxtails, Salsify, and Cèpes
|
162 |
|
Sweet Potato Agnolotti with Sage Cream, Brown Butter, and Prosciutto
|
81 |
|
Tasting of Potatoes with Black Truffles
|
86 |
|
Tempura Batter Mix
|
211 |
|
Tête de Moine with Sauerkraut and Toasted Caraway Seed Vinaigrette
|
243 |
|
Thyme Oil
|
166 |
|
Tomato Confit
|
64 |
|
Tomato Powder
|
233 |
|
"Tongue in Cheek": Braised Beef Cheeks and Veal Tongue with Baby Leeks and Horseradish Cream
|
112 |
|
Truffle Infused Mushroom Stock
|
87 |
|
Vanilla Bean-Roasted Figs with Wildflower Honey-Vanilla Ice Cream
|
284 |
|
Veal Stock
|
222 |
|
Vegetable Stock
|
227 |
|
Velouté of Bittersweet Chocolate with Cinnamon-Stick Ice Cream
|
286 |
|
Venison Chop with Pan-Roasted Butternut Squash and Braised Shallots
|
199 |
|
Venison Stock
|
226 |
|
Verjus Sorbet with Poached Peaches
|
269 |
|
Vine-Ripe Tomato Sorbet with Tomato Tartare and Basil Oil
|
57 |
|
Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze
|
91 |
|
Whipped Brie de Meaux en Feuilleté with Tellicherry Pepper and Baby Mâche
|
238 |
|
White Corn Agnolotti with Summer Truffles
|
83 |
|
White Truffle Oil-Infused Custards with Black Truffle Ragout
|
16 |
|
White Veal Stock
|
223 |
|
Whole Roasted Moulard Duck Foie Gras with Apples and Black Truffles
|
110 |
|
"Yabba Dabba Do": Roasted Rib Steak with Golden Chanterelles, Pommes Anna, and Bordelaise Sauce
|
182 |
|
Yukon Gold Potato Blini
|
40 |