Fifth Floor

Dinner Menu

Soups and Appetizers

Huile D'Olive et Ail 13.00

olive oil and garlic broth with house cured halibut "bacalao", parsley dust, aged black garlic, leeks and bacon

Aligot 14.00

"fresh dug" potato soup, truffled brie celery and black summer truffle salad

Crabe 16.00

dungeness crab soup with a saffron emulsion

Thon Basquaise 15.00

marinated cold big eye tuna boulettes filled with piperade, soft poached quail eggs, preserved tuna "ventreche" and green olives

Poulpe avec Crevette 15.00

grilled octopus and black tiger shrimp salad, sunchoke confit, black olive and berber spice vinaigrette

St. Jacques et Tomates 16.00

scallops with marinated heirloom tomatoes, lemon verbena vinaigrette and purslane

La Cruchade aux Grenouilles 16.00

traditionally prepared corn polenta with ossau-Iraty cheese, frog legs and artichokes, pacherenc wine barigoule

Foie Gras 21.00

artisan foie gras poached in crushed grapes, artichoke and black truffle salad

Salade Verte du Jardin 11.00

spring lettuces, herbs from our garden, pomeray mustard-sherry vinaigrette

Entrees

Saumon 33.00

slow-cooked loch duart salmon, marinated beets, carmelized fennel, horseradish creme, red wine bearnaise

Fletan au Caviar d'Aquitaine 31.00

lightly smoked halibut with aquitaine caviar, fondue of farro, oyster and meyer lemon coulis

Escalope aux Bar Blanc 32.00

pan fried white sea bass with mediterranean mussel escebeche, shisito peppers

Poulet et Homard 31.00

poached chicken breast and roasted thigh with carmelized canteloupe, butter poached lobster, yuba noodles, shellfish bouillon and "gros sel" sauce

Canard Facon 35.00

muscovy duck breast, duck liver sausage, duck "lardon", confit of duck leg, sugar snap peas, cranberry beans, in the style of "cassoulet"

Joues de Cochon a L'oeuf 33.00

pork cheeks confit, fried organic egg, and morel mushrooms

Veau en "Alicuit" 37.00

roasted loin of veal, thyme infused carrot puree, macaroni and sweetbread fricassee. Allicuit is a traditional stew made with veal shoulder, our adaptation refines the preparation.

Agneau aux Aromates 36.00

roasted lamb with summer vegetables, fresh goat cheese croustillant, natural jus

Entrecote Marchand de Vin (for two) 90.00

grilled, quick-smoked ribeye steak with pommes paillasson, cabernet sauvignon-shallet confit. Gascony has prpared fries in duck fat since the 1500s.

Cassoulet de legumes aux herbes fraiches 24.00

olive oil vermicelli, melange of vegetables, fine herbs

Desserts

Savarin aux Fraises 12.00

armagnac savarin, creme chantilly, strawberry sauce

Croustade Gasconne 11.00

apple crisp, anise-orange blossom syrup, green apple sorbet

Parfait Glacee 12.00

frozen fig parfait, roasted figs, fig vincotto and port wine sauce

Gateau Basque 12.00

cream filled almond cake, cherry marmalade, bitter almond ice cream

Barre au Chocolat 12.00

flourless cake, praline crunch, dark chocolate mousse

Peche & Caramel 12.00

caramelized peach, orange infused olive oil cake, sheep's milk sherbet

Souffle Framboise Cassis 14.00

raspberry cassis souffle, banyuls infused red berries