A La Carte Menu - Appetizers
- 1oz. Aquitaine Caviarwith socca and chick-pea blinis saint simon oysters in their own shell with condiments
- Seared Foie Gras, Tangerine Poached Aloe, Pandan Honey Froth Mixed Greenswith baby beets and shallot confit
- Roasted Beet Soupwith chestnut cream, apple shaving, truffle sphere, and black truffles
- Winter Root Vegetableswith onsen egg and black perigord truffles
A La Carte Menu - Main Courses
- Seared Monkfish, Langoustine, Crispy Seafood Risotto, Crustacean Froth
- Homemade Bacalhau, Coconut Poached Egg, Tomato Cromesquis, And Daikon Salad
- Blue Fin Tuna In Two Preparationswith shiso, beet coulis and red wine tagliatelle
- Partridge Two Wayswith grapefruit, fennel and black truffles
- Marcho Farm Veal Two Ways, Bok Choy, Brie Cream, Aligot, Beets, And Black Truffles
- Braised Jamison Farm Lamb: Inspired By A Moroccan Couscous, Baba Ghanoush, Truffled Semolina And Fresh Chick Peas
Chef Arnaud Berthelier's Tasting Menu
- Rabbit Daube With Cheddar And Dijon Espuma Mackerel Yuzu/Shizoriesling, rudi pichler, wachau, austria 2002
- Amadai Squash Aioli/Sweet Chili/Coconutalbarino, campus stella, rias baixas, spain 2006
- Painted Hills Beef Tenderloin Carrots/Robiola Gnocchi/Shallot Confitcabernet sauvignon, catena, mendoza, argentina 2004
- Peppered Goat Cheese Celery Shavingspinot noir, lily, sonoma county 2006
- Coconut Panna Cotta
- Mango Souffle Lavender/Nicoise Olivesmoscato di asti, san evasio, italy 2006
A La Carte Menu - Desserts
- Milk Chocolate-Pear Opera Cakewith pear sorbet
- St. Andre Souffle Tart, Quince Jam And Sorbet
- Mango Cream, Piquillo Jam, Cumin Crumble, Frozen Yogurt And Cilantro
- Coconut Panna Cotta, Marinated Pineapple, Sweet Bean Paste, Lychee Sorbet
- Spiced And Roasted Red D'anjou Pear, Licorice Cream, Lemon-Star Anis Ice Cream
