La Folie

Dinner

$75.00

3 course menu 75. 4 course menu 85. 5 course menu 95.

Soups and Salad

Roasted Musquée de Provence Soup 0.00

with Chestnut Confit, Spiced Marshmallow, Crispy Sweetbreads

Triple T Ranch Tempura Duck Egg 0.00

on Sweetbreads Pancake, Chanterelle Mushroom Salad, Truffle Vinaigrette

Baby Heirloom Beets Salad 0.00

on Beet Tartare, Robiola Tres Latti Mousse, Sherry Vinaigrette

Dungeness Crab Salad 0.00

on Coconut Carrot Panna Cotta, Yellow Curry Tuile, Curried Crab Vinaigrette

Appetizers

Sautéed Burgundy Snails 0.00

in Pernod Lemon Butter, Parsley, Bone Marrow Gratin

"Tasting of Passot Roe" 0.00

Dashi Poached Monterey Abalone, Tuna Carpaccio, and Kusshi Oyster

Frog Legs "Bernard Loiseau" 0.00

Garlic Puree and Parsley Coulis

Goat Cheese Tatin 0.00

with Roasted Eggplant, Artichokes, Tomato Confit, Portobello Mushroom, and Sauce Vierge

Pig Feet, Sweetbread and Lobster Terrine 0.00

Warm on a Lentil Salad with Bacon, Hazelnut Vinaigrette

Hudson Valley Foie Gras Torchon 0.00

with Barbeque Quince Glazed Squab, Quince Chutney

Seared Hudson Valley Foie Gras 0.00

with Poached Quince and a Spiced Quince Consomme ($10 Supplement)

Fish and Shellfish

Butter Poached Lobster 0.00

on Potiron Squash Ravioli with Truffle Beurre Fondue, and Marcona Almond Salad

Seared Dayboat Scallops 0.00

Braised Pork Belly, Caramelized Cauliflower

Lobster and Mushroom Risotto 0.00

with Leeks and Lobster Broth

Pan Seared Branzino 0.00

Brussels Sprouts, Bacon, Truffle Gnocchi and Beurre Blanc

Slow Cooked Butterfish 0.00

Beets, Parsnip Puree, Meyer Lemon Sauce

Poultry and Meat

Liberty Farm Duck Breast 0.00

Smoked Duck Tongue, Scarlet Turnips, Calvados Apple Sauce

Rôti of Quail and Squab 0.00

stuffed with Mushrooms, Wrapped in Crispy Potato Strings, Truffled Jus

Roasted Emigh Farms Lamb Rack 0.00

with Butter Beans and Chorizo, Taggiasca Olive Lamb Jus

Millbrook Farms Venison 0.00

Farro Risotto, Braised Red Cabbage, Parsnip Puree, Huckleberry Sauce ($15 supplement)

“Le Boeuf” 0.00

All Natural Beef Tenderloin, Braised Beef Short Rib, and Burger Rossini with Sauce Bordelaise ($15 supplement)

Dessert and Cheese

Selection of Three Artisan Cheeses 0.00

"Huckleberry Baked Alaska" 0.00

Huckleberry-Crème Fraîche Ice Cream, Huckleberry-Pear Panna Cotta, Sablé Cookie

Valrhona Bittersweet Chocolate and Double Passion Fruit Bomb 0.00

Chocolate Nougatine Tuile and Coconut Sorbet

Edam Cheese Soufflé 0.00

Warm with Fromage Blanc Sorbet, Crispy Bacon, White Sesame Tuile

Seasonal Sorbet 0.00

Strawberry Sorbet and Yuzu-Mint Granite, Passion Fruit Sorbet Cannoli, Pear Sorbet

“The Sunset” Warm Bittersweet Chocolate Fondant, 0.00

with Chocolate Ganache, Crème Anglaise, Brandied Dried Fruits

Pink Lady Apple Tarte Tatin Bread Pudding 0.00

Maker’s Mark Ice Cream, Apple Puree Fritter

Vanilla Crème Brulée Cake 0.00

with Pistachio Biscuit, Pistachio Ice Cream, Brown Sugar Shortbread, and Poached Pear