L'Orangerie

Menu Royal

Premices

Le Caviar 110.00

‘Tsar Nicoulai’ California Estate Osetra Caviar (1 oz.), Potato Waffle, Sour Cream and Condiments‘

Le Foie Gras 29.00

Terrine of Foie Gras with Rhubarb Gelee, Spiced Apple Chutney and a Slice of Toasted Kougelhopf. Served with French String Bean Salad

Les Légumes et les Herbes 21.00

Bed of Tomato and Basil Gelee, ‘Greek’-Style Vegetables with Fresh Herbs, Fromage Blanc and Tomato-Basil Sorbet

Le Thon Rouge d'Hawaii 24.00

Tataki of Ahi Tuna with Spices and Sesame Seeds on a Daikon Carpaccio - Served with Cucumber-Yuzu Granité

Salade Printanière Rafraichie au Citron 18.00

Spring Garden Vegetable Salad with Exotic Cumbawa Lemon Leaves and Olive Oil Vinaigrette

La Creme Brulee 16.00

Creme Brulee of Foie Gras with Green Apple Mousse

Premices

Les Oeufs 36.00

Eggs in their Shell with ‘Tsar Nicoulai’ Osetra Caviar, Golden Sourdough Crisp

Le Tourteau et La Gambas (Servis Tièdes) 29.00

Warm Pacific Crab and Prawn Salad Served with Celery and Mango in an Almond Emulsion

Poissons

Le Thon Rouge d’Hawaii 46.00

Ahi Tuna Steak Served with Caramelized Mango, Honshimeji Mushrooms and Mint-Scented Spring Baby Peas

Le St Pierre 37.00

Grilled Filets of John Dory, Summer Vegetables in a Tarragon Broth, Warm Citrus Vinaigrette

Les Coquilles St Jacques 42.00

Asian-Style Roasted Maine Scallops with Seasonal Vegetables and a Coconut Emulsion

Le Boeuf 49.00

Grilled Prime Beef Tenderloin Served with Potato Soufflées, Béarnaise Sauce, Baby Carrots and Stuffed Lettuce

L’Agneau 47.00

Saddle of Colorado Lamb Served Gremolata-Style, Parmentier of Lamb Confit, Roasted White Asparagus and Vegetable Calisson in a Mint-Scented Jus

Le Pigeon 42.00

Candy-Crusted Breast of Squab, Confit of Legs, Parsley Purée with Vanilla, Oriental-Style Bulgur

Le Veau 54.00

Roasted Milk-Fed Veal Chop with an Aged Parmesan Cheese Crust, Onion Ravioli with Pistou in a Sage Reduction

Le Poulet 36.00

Roasted Breast of Chicken with Lemon Verbena, Seasonal Farmer’s Market Vegetables and a Potato Cocotte

Delices

La Pomme 15.00

Apple Tart Baked ‘A La Minute’, Vanilla Ice Cream and Whipped Cream

La Crème Brulée 15.00

Lemon Verbena Crème Brulée, Lemon Sorbet and Walnut Nougatine

Le Soufflé au Chocolat 16.00

Chocolate Soufflé with Warm Chocolate Sauce and Vanilla Ice Cream

Le Soufflé au Grand Marnier 18.50

Grand Marnier Soufflé with Crème Anglaise

Le Millefeuille 16.00

Raspberry Napoleon, Raspberry Coulis and Rhubarb Ice Cream

Les Sorbets et la Glace 15.00

Assorted Sorbets and Ice Creams, Orange and Ginger Almond Tuile

Le Chocolat 16.00

Warm Chocolate Tart with Citrus Marmalade and Orange Sorbet