Daniel Service List

Dinner

• First Course

  • Seriole

    Duo of Hamachi, Tartare with Hawaiian Hearts of Palm, Yuzu Kosho, Marinated with Confit Shiitake, Wasabi, Plankton Coulis, Ossetra Caviar

  • Flageolet

    Flageolet Beans and Artichoke Velouté, Maine Lobster, Lemon Thyme Cream, Black Garlic, Confit Carrots

  • Saint Jacques

    Maine Sea Scallops "à la Plancha" Pomegranate, Cauliflower, Radicchio, Perilla Seeds

  • Maquereau

    Tasting of Portuguese White Horse Mackerel, Avocado-Jalapeño Coulis, Lemon Balm Salad, Sea Urchin Vinaigrette

  • Langoustine

    Basil-Zucchini Stuffed Langoustine, Pickled Honshimeji Mushroom, Yuzu-Lettuce Coulis

  • Foie Gras

    Duck Foie Gras Terrine, Sicilian Pistachio, Plums, Chrysanthemum Salad

  • Caviar

    Golden Ossetra, 50g - Supplement $390

• Second Course

  • Légume D'été

    Summer Vegetable Fricassée, Young Potatoes, Sungold Tomato Vinaigrette, Confit Carrot, Black Garlic, Zucchini, Savory Butter

  • Espadon

    Grilled Swordfish with Summer Squash, Shallot Marmalade, Thai Basil, "Sauce Sottha Kuhnn"

  • Thon

    Seared Bluefin Tuna with Lomo Ibérico, Organic Tofu "Quiche", Confit Peppers, Pickled Sweet Cicely

  • Ris de Veau

    Roasted Veal Sweetbreads, Mushroom Purée with Buckwheat, Hon Shimeji, Spinach, "Sauce à l' Echalote"

  • Foie Gras

    Mahia Flambéed Hudson Valley Foie Gras, Black Mission Figs, Marcona Almonds, Sumac and Red Ribbon Sorrel

  • Rouget

    Grilled Atlantic Red Mullet "En Escabèche'' Hawaiian Hearts of Palm, Tomato Beignets and Purslane Salad

• Third Course

  • Saumon

    Cedar Wood Wrapped King Salmon, Tellicherry Pepper, Braising Greens, Lacinato Kale and Wild Rice, "Vadouvan Emulsion"

  • Lotte

    Monkfish "à la Girondine", Stir-Fried Chanterelles Cordyceps, Gallant Soldier, Pickled Cattail "Sauce Bordelaise"

  • Wagyu

    Scharbauer Ranch Beef Strip Loin, "Fricadelle" Savoy Cabbage, Rye Berries, Brussels Sprouts, Sauce "Flamande"

  • Lapin

    Duo of Pennsylvania Rabbit Roasted Saddle with Rosemary Confit Potato Braised Legs - Turnip "Petits Farcis" Zucchini "Roulade"

  • Pigeon

    Wood Fired Pennsylvania Squab Breast, Wild Rose Marmalade, Radishes Oca Roots and Yellow Chicory

  • Cochon de Lait

    Gaspor Farm Suckling Pig with Mélilot, Ginger-Carrot "Croquettes", Daylilly Buds "Sauce Robert"