Menu

Christmas Eve Menu

Christmas Eve Menu

The Christmas Eve Menu is served from 5:30 pm to 7:30 pm. Recommended as a Three-Course Prix Fixe, select a First Course, Second Course, and Dessert.

Caviar*

30 Gram Portion with Traditional Accompaniments
Royal Belgian Siberian
Small Pearl, Light Fruitiness, Golden Brown Hue | 140
Royal Belgian Platinum
Medium Pearl, Buttery Flavor, Mirror-Like Finish | 160
Royal Belgian Osetra
Medium Pearl, Mild Nutty Flavor, Dark Green Hue | 180

First Course

Foie Gras Torchon
Sauternes Gelèe, Toasted Baguette, Fig Marmalade, Warm Spices $7 PF Supplement | 42
Charred Octopus
Herb Yogurt, Fingerling Potatoes, Crunchy Chickpeas, Persian Cucumber, Flatbread $5 supplement | 34
Cauliflower Soup
Smoked Cauliflower, Black Truffle Mousse, Comté Espuma, Buttered Hazelnuts, Aged Sherry | 30
Poached Pear Salad
Baby Greens, House-Made Ricotta, Candied Pecans, Fourme d'Ambert, Truffle Vinaigrette | 30
Classic House-Smoked Salmon*
Organic Applewood-Smoked Salmon, Coriander, Classic Accompaniments, Whole Wheat Crisp | 34
Crab Cake
White Wine Beurre Blanc,Whole Grain Mustard, Mache, Lemon $5 supplement | 38

Second Course

Beef Tenderloin
Roasted Brussels Sprouts, Glazed Shallots, Wild Mushrooms, Herb Butter, Truffle Jus $15 PF supplement | 65
Branzino a la Plancha
Arroz Negro, Sauce Romesco, Saffron Aioli, Heirloom Tomato, Citrus | 54
Roasted Organic Chicken
Lemon Farrotto, Pistachio Roulade, Honeynut Squash, Roasted Figs, Natural Jus | 52
Dover Sole
Pomme Mousseline, Banylus Beurre Blanc, Melted Leeks, Glazed Chanterelle, Black Truffles $30 PF supplement | 85
Risotto Fava
Aged Carnaroli Rice, Fava Beans, Guanciale, Pecorino Romano, Meyer Lemon, Mint | 51
Slow Cooked Salmon*
Israeli Couscous, Shellfish Nage, Buttered Napa Cabbage, Japanese Cucumber, Puffed Skin | 52

Dessert

Baked Alaska
Toasted Meringue, Spicebread Cookie, Vanilla & Pumpkin Spiced Gelato, Angel Food Cake | 22
Chocolate Caramel Mousse
Chocolate Brownie, Praline Crunch, Caramel Spiced Mousse, Hazelnut Crema, Candied Hazelnuts | 22
Cheesecake
Walnut Cake, Cream Cheese Bavarois, Candied Walnuts, Poached Figs | 22
Mixed Berries
Fresh Berries $5 supplement | 29
Sorbets or Ice Creams
A sampling of either three ice cream or three sorbet flavors, one scoop of each | 22

Pre-Theater Dinner Menu

Pre-Theater Dinner Menu

The Pre-Theater Dinner Menu is served from 5:30 pm to 7:30 pm. Recommended as a Three-Course Prix Fixe, select a First Course, Second Course, and Dessert.

White Truffles

White Truffle Risotto | 3 Grams
Aged Carnaroli Rice, Parmigiano Reggiano, Shaved White Truffles $30 supplement | 60
White Truffle Risotto | 6 Grams
Aged Carnaroli Rice, Parmigiano Reggiano, Shaved White Truffles $60 supplement | 120

Caviar*

30 Gram Portion with Traditional Accompaniments
Royal Belgian Siberian
Small Pearl, Light Fruitiness, Golden Brown Hue | 140
Royal Belgian Platinum
Medium Pearl, Buttery Flavor, Mirror-Like Finish | 160
Royal Belgian Osetra
Medium Pearl, Mild Nutty Flavor, Dark Green Hue | 180

First Course

Foie Gras Torchon
Toasted Almond, Concord Grape, Oat Streusel, Charred Brioche, Warm Spices | 42
Charred Octopus
Herb Yogurt, Fingerling Potatoes, Crunchy Chickpeas, Pickled Cucumber, Flatbread | 34
Cauliflower Soup
Smoked Cauliflower, Black Truffle Mousse, Comté Espuma, Buttered Hazelnuts, Aged Sherry | 30
Poached Pear Salad
Baby Greens, House-Made Ricotta, Candied Pecans, Fourme d'Ambert, Truffle Vinaigrette | 30
Classic House-Smoked Salmon*
Organic Applewood-Smoked Salmon, Coriander, Classic Accompaniments, Whole Wheat Crisp | 34
Crab Cake
White Wine Beurre Blanc, Whole Grain Mustard, Mâche, Lemon | 38

Second Course

Beef Tenderloin*
Roasted Brussels Sprouts, Glazed Shallots, Wild Mushrooms, Herb Butter, Truffle Jus $15 PF supplement | 68
Branzino a la Plancha
Arroz Negro, Sauce Romesco, Saffron Aioli, Heirloom Tomato, Citrus | 54
Roasted Organic Chicken
Lemon Farrotto, Pistachio Roulade, Honeynut Squash, Poached Figs, Natural Jus | 52
Day Boat Scallops
Pomme Mousseline, Banyuls Beurre Blanc, Melted Leeks, Glazed Chanterelle, Black Truffles $7 PF Supplement | 61
Mushroom Risotto
Aged Carnaroli Rice, Guanciale, Pecorino Toscano, Shaved Matsutake Mushrooms, Meyer Lemon | 51
Slow Cooked Salmon*
Israeli Couscous, Shellfish Nage, Buttered Napa Cabbage, Japanese Cucumber, Puffed Skin | 52

Cheese & Dessert

Baked Alaska
Toasted Meringue, Spicebread Cookie, Vanilla & Pumpkin Spiced Gelato, Angel Food Cake | 22
Chocolate Caramel Mousse
Chocolate Brownie, Praline Crunch, Caramel Spiced Mousse, Hazelnut Crema, Candied Hazelnuts | 22
Mixed Berries
Fresh Berries $5 supplement | 29
Cheesecake
Walnut Cake, Cream Cheese Bavarois, Candied Walnuts, Poached Figs | 22
Sorbets or Ice Creams
A combination of either three ice cream or three sorbet flavors, one scoop of each | 22
Cheese Plate
Selection of 5 cheeses
Cheese Plate is not included in the Prix Fixe | 37

Saturday Brunch

Two-Course Prix Fixe Menu

Served before every Saturday Matinee. We offer a $71 prix fixe which includes choice of a First Course and Second Course.

Caviar*

30 Gram Portion with Traditional Accompaniments
Royal Belgian Siberian
Medium Pearl, Buttery Flavor, Mirror-Like Finish | 140
Royal Belgian Platinum
Medium Pearl, Buttery Flavor, Mirror-Like Finish | 160
Royal Belgian Osetra
Medium Pearl, Mild Nutty Flavor, Dark Green Hue | 180

First Course

Foie Gras Torchon
Sauternes Gelèe, Toasted Baguette, Fig Marmalade, Warm Spices $7 PF Supplement | 42
Cauliflower Soup
Smoked Cauliflower, Black Truffle Mouse, Comte Espume, Buttered Hazelnuts, Aged Sherry | 30
Crab Cake
White Wine Beurre Blanc, Whole Grain Mustard, Mache, Lemon $5 PF supplement | 38
Poached Pear Salad
Baby Greens, House-Made Ricotta,Candied Pecans, Fourme d'Ambert, Truffle Vinaigrette | 30
Classic Smoked Salmon*
Organic Salmon, Applewood,Coriander, Classic Accompaniments | 34
Charred Octopus
Herb Yogurt, Fingerling Potatoes, Crunchy Chickpeas, Persian Cucumber, Flatbread | 34

Second Course

Branzino a la Plancha
Arroz Negro, Sauce Romesco, Saffron Aioli, Heirloom Tomato, Citrus $10 PF supplement | 54
Risotto
Aged Carnaroli Rice, Fava Beans, Guanciale, Pecorino Romanco, Meyer Lemon, Mint | 45
Soft Scrambled Eggs*
House Smoked Salmon, Melted Leeks, Gruyere, Toasted Baguette | 45
Benedict Royale*
Poached Eggs, Anson Mills Cornbread, Maple Sage Sausage, Herb Potatoes, Hollandaise | 45
Brioche French Toast
Roasted Honey Crisp Apples, Whipped Mascarpone, Walnuts | 45
Roasted Organic Chicken
Lemon Farrotto, Pistachio Roulade, Honeynut Squash, Roasted Figs, Natural Jus | 52

A Note for Our Patrons

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Wine List

Champagne

Rolet Père et Fils, Crémant du Jura, 2010
| 85
Henriot, Souverain, Brut, NV
| 95
Billecart-Salmon, Reserve, Brut, NV
| 115
Taittinger, Brut, NV
| 120
Le Mesnil, Grand Cru Blanc De Blancs
| 130
Veuve Clicquot, Brut, NV
| 140
Billecart-Salmon, Brut Rosé, NV (375ML 1/2 bottle)
| 100
Billecart-Salmon, Brut Rosé, NV
| 160
Bruno Paillard, Blanc de Blancs, NV
| 200
Nicolas Feuillatte, Palmes d'Or, 2002
| 275
Krug, Grande Cuvée, MV
| 350
Dom Pérignon, 2004
| 375
Louis Roederer, Cristal, 2007
| 425
Salon, Brut Blanc De Blancs Le Mesnil, 2002
| 700

Chardonnay - Burgundy

Saint-Veran, Joseph Drouhin 2015
| 65
Montagny, 1er Cru, J.M Boillot 2014
| 80
Pouilly-Fuissé, Domaine Guerrin, Sur La Roche 2013
| 85
Meursault, Jean Michel Gaunoux, 2013
| 115
Pernand Vergelesses 1er Cru, Sous Fretille, Deux Montille 2012
| 125
Saint Aubin 1 Cru, Morey-Blanc 2014
| 145
Chassagne-Montrachet 1er Cru, Les Chaumées, Bruno Colin, 2012
| 230
Puligny-Montrachet 1er Cru, Folatieres, Chavy Martin, 2013
| 260
Puligny-Montrachet 1er Cru, La Truffiere, Bruno Colin, 2007
| 300
Corton Charlemagne Grand Cru, Bonneau Martray, 1998
| 315
Chablis Grand Cru, Louis Michel 2014
| 155

Chardonnay - United States

Calera, Central Coast 2014
| 80
Flowers, Sonoma Coast, 2014
| 95
Cakebread, Napa, 2014
| 105
Chalk Hill, Russian River, 2013
| 120
Kistler Les Noisetiers, Sonoma Coast 2014
| 130

Sauvignon Blanc and other Whites – Italy and France

IL Tasso Pinot Grigio Venzia Giulia 2014
| 70
Tramin, Alto Adige, 2013
| 65
Clement & Florian Berthier "Silex" Sancerre 2015
| 75
Livio Felluga, Pinot Grigio, Friuli 2013
| 75
Domaine Vacheron, Sancerre, 2013
| 90
Quintarelli Bianco, Veneto, 2015
| 100
Château Tracy, Pouilly-Fumé 2012
| 115

Sauvignon Blanc - United States

Selene, Hyde Vineyard, Napa, 2013
| 65
Duckhorn, Napa, 2014
| 80

Chenin Blanc - Loire

Vouvray Sec, La Dilettante, Catherine & Pierre Breton 2014
| 65

Marsanne, Roussane, Viognier - Rhône & Languedoc

Ermitage du Pic St Loup, Ravaille Frères, Languedoc, 2013
| 65
St. Joseph, Andre Perret, 2012
| 95
Condrieu, Clos Chanson, Andre Perret, 2011
| 125

Riesling - Germany

Red Tail Ridge, Finger Lakes, NY 2015
| 60
Merkelbach, Urziger Wurzgarten, Mosel, 2014
| 65
Emrich-Schonleber, Monzinger Frühlingsplätzchen, Nahe, 2012
| 95
Albert Maan-Schlossberg, Alsace Grand Cru 2014
| 105

Gruner Veltliner - Austria

Im Weingebirge Federspiel, Nikolaihof, Wachau, 2014
| 75

Spain

Conde de Hervias Mencos Viura, Rioja, 2011
| 65
Do Ferreiro Albariño Rias Baixas, 2013
| 70

Gamay, Pinot Noir - Burgundy

Chiroubles, Beaujolais Steeve Charvet 2014
| 65
Morgon, Jean Paul Chevenet 2014
| 85
Santenay 1er Cru, Les Graviéres, Bruno Colin, 2012
| 95
Cote De Nuits-Villages, Domaine de la Douaix, 2011
| 120
Savigny-les Beaune, Simon Bize & Fils 2012
| 140
Morey-Saint-Denis, Clos-Solon 2011
| 175
Charmes-Chambertin Grand Cru, Domaine Tortochot 2012
| 250

Pinot Noir - United States

Emeritus, Hallberg Ranch, Russian River Valley 2013
| 85
St. Innocent, Momtazi Vineyard, Yamhill-Carlton, 2013
| 95
Hamacher, Willamette, 2012
| 105
Patricia Green, Durant Vineyard, Dundee Hills, 2013
| 110
Flowers, Sonoma Coast, 2014
| 115
Martinelli, Bondi Home Ranch, Russian River, 2014
| 150
Argot, Hawk Hill Vineyard, Sonoma Coast 2012
| 120

Syrah, Grenache - Rhône & Languedoc

Côtes du Rhône, Domaine de Marcoux 2013
| 75
ErmÍtage du Pic Saint Loup, Cuvee Sainte Agnès, Ravaille Freres, 2012
| 80
Hermitage, Crozes Tiercerolles 2012
| 100
Côte-Rotie, Domaine de Saint Cosme, 2014
| 150
Hermitage, La Pierrelle 2011
| 160
Châteauneuf-du-Pape, Domaine Vieux Telegraphe, 2011
| 170

Zinfandel, Syrah, Cabernet Franc and Malbec

Quivira Black Boar Zinfandel, Dry Creek Valley 2013
| 80
St. Nicolas de Bourgueil, Les Petits Grains, Frederic Mabileau 2012
| 80
Zaca Mesa Syrah Reserve, Santa Ynez, 2010
| 95

Bordeaux

Château Tour Bayard, St. Emilion 2011
| 85
Château Clos de la Cure, St. Emilion Grand Cru, 2012
| 110
Château Beau - Site, St. Estephe 2009
| 125
Château Gombaude Guillot, Pomerol, 2008
| 145
Domaine de Cambes, St. Emilion, 2007
| 165
Chateau Talbot, Saint - Julien 2005
| 265
Chateau Haut-Bailly, Graves, Grand Cru 2005
| 350
Chateau Lynch-Bages, Pauillac, Grand Cru 2008
| 380
Chateau Beau-Sejour Becot, St. Emilion, Grand Cru 1995
| 425
Chateau Pavie, Saint Emilion, Grand Cru 2007
| 740
Château Haut Brion, Graves, 2006
| 995
Chateau Leoville-Las Cases 'Clos du Marquis', Saint Julien 1995
| 200

Merlot, Cabernet Sauvignon - United States

Mayacamas Merlot, Napa, 2010
| 90
Selene Merlot, Napa, 2012
| 95
Elizabeth Spencer Cabernet, Napa, 2012
| 100
L'Ecole, Perigee, Walla Walla Valley 2012
| 125
Jordan Cabernet, Alexander Valley, 2011
| 150
Grgich Hills, Cabernet Sauvignon, Napa 2006
| 225
J. Davies Cabernet, Napa, 2011
| 200
Caymus, Cabernet Sauvignon, Napa 2013
| 195
Dalla Valle Collina, Napa, 2012
| 230
Elivette, Cabernet Sauvignon, Spring Mountain 2001
| 350
Joseph Phelps, Insignia, Napa 2012
| 395

Italy

Felsina Chianti Classico, Tuscany, 2013
| 65
Luigi Pira, Serralunga, Barolo, Piemonte 2011
| 105
Poggio Antico Altero, Brunello di Montalcino, Tuscany 2009
| 145
Costani Brunello di Montalcino, Tuscany, 2009
| 185
Col di Lamo, Brunello di Montalcino, Tuscany 2008
| 195
Quintarelli Ca' del Merlot, Veneto, 2004
| 200
Quintarelli Valpolicella, Veneto, 2006
| 220
Vietti Barolo, Lazzarito, Piemonte, 2011
| 325

Spain

D. Ventura, Peña do Lobo, Ribeira Sacra, 2012
| 70
La Rioja Alta, Viña Ardanza Reserva, Rioja, 2008
| 80
Bodegas Ontañón, Gran Reserva, Rioja, 2005
| 120

Wine & Cocktails

Wines by the Glass

Sparkling & Champagne

Mionetto Prosecco Veneto NV
| 17
Mionetto Prosecco Veneto NV
| 75
Louis Roederer Brut Champagne NV
| 22
Louis Roederer Brut Champagne NV
| 95
Veuve Clicquot Brut Champagne NV
| 30
Veuve Clicquot Brut Champagne NV
| 150
Cristal Louis Roederer Brut Champagne 2009
| 75
Cristal Louis Roederer Brut Champagne 2009
| 425

White Wine

Morin Pierre Vieilles Vignes, Sancerre 2016
| 20
Morin Pierre Vieilles Vignes, Sancerre 2016
| 85
Il Tasso Pinot Grigio Friuli 2015
| 19
Il Tasso Pinot Grigio Friuli 2015
| 80
L'Oliveto,Chardonnay Russian River Valley 2014
| 19
L'Oliveto,Chardonnay Russian River Valley 2014
| 80
William Fevre Chablis Champs Royaux 2016
| 21
William Fevre Chablis Champs Royaux 2016
| 90

Rose Wine

Domaine de Cala Rose Provence 2016
| 17
Domaine de Cala Rose Provence 2016
| 80

Red Wine

Tintonergo, Malbec, Limestone Block Mendoza 2016
| 19
Tintonergo, Malbec, Limestone Block Mendoza 2016
| 80
Wither Hills Pinot Noir Marlborough 2012
| 20
Wither Hills Pinot Noir Marlborough 2012
| 85
Bordeaux, Château Tour Bayard Saint-Émilion 2014
| 24
Bordeaux, Château Tour Bayard Saint-Émilion 2014
| 115

Cocktails

Tosca 75
Bombay Sapphire, Mionetto Prosecco, lemon | 19
The Metropolitan
Ketel One Vodka, triple sec, cranberry, lime | 19
Aida's Daiquiri
Cruzan Light Rum, lime, simple syrup | 19
The Perfect Manhattan
Bulleit Bourbon, Punt E Mes Vermouth, Cocchi Americano, Angostura Bitters | 19
Otello's Negroni
Nolet's Gin, Campari, Noilly Prat Sweet Vermouth | 19

Beers

Stella Artois, Belgium
| 11
Blue Point Toasted Lager Patchogue, New York
| 11
Abita Light Lager Abita Springs, Louisiana
| 11
Doc's Draft Hard Apple Cider Warwick, NY
| 11
Ommegang Nirvana IPA Cooperstown, NY
| 11
Greenport Harbor Porter Greenport, NY
| 11

Premium Selection

Flowers, Chardonnay, Sonoma Coast 2015
| 30
Flowers, Chardonnay, Sonoma Coast 2015
| 110
Jordan, Cabernet Sauvignon, Alexander Valley 2014
| 40
Jordan, Cabernet Sauvignon, Alexander Valley 2014
| 150

Wines by the Half Bottle (375 ml)

Billecart-Salmon Brut Rose Champagne NV
| 110
Bichot Pommard Clos De Ursulines 2015
| 85
Château Rauzan-Segla, Ségla Margaux 2012
| 75
Chateau Simard, St. Emilion Grand Cru 2009
| 75
Pouilly-Fuisse, Auvigue Charnay-Les Macon 2014
| 75
Domaine Chavy Puligny Montrachet 2015
| 75

Sunday Matinée Dinner

$79 Two-Course Prix Fixe

Our Pre-Theater Menu is recommended as a Prix Fixe and served two hours prior to curtain. Select a First Course and Second Course.

First Course

Foie Gras Torchon
Sauternes Gelèe, Toasted Baguette, Fig Marmalade, Warm Spices $7 PF Supplement | 42
Charred Octopus
Herb Yogurt, Fingerling Potatoes, Crunchy Chickpeas, Persian Cucumber, Flatbread | 34
Cauliflower Soup
Smoked Cauliflower, Black Truffle Mousse, Comté Espuma, Buttered Hazelnuts, Aged Sherry | 30
Poached Pear Salad
Baby Greens, House-Made Ricotta, Candied Pecans, Fourme d'Ambert, Truffle Vinaigrette | 30
Classic House-Smoked Salmon*
Organic Applewood-Smoked Salmon, Coriander, Classic Accompaniments, Whole Wheat Crisp | 34
Crab Cake
White Wine Beurre Blanc, Whole Grain Mustard, Mâche, Lemon $5 PF supplement | 38

Second Course

Beef Tenderloin
Roasted Brussels Sprouts, Glazed Shallots, Wild Mushrooms, Herb Butter, Truffle Jus $15 PF supplement | 65
Branzino a la Plancha
Arroz Negro, Sauce Romesco, Saffron Aioli, Heirloom Tomato, Citrus | 54
Roasted Organic Chicken
Lemon Farrotto, Pistachio Roulade, Honeynut Squash, Roasted Figs, Natural Jus | 52
Dover Sole
Pomme Mousseline, Banyuls Beurre Blanc, Melted Leeks, Glazed Chanterelle, Black Truffles $30 PF Supplement | 85
Risotto
Aged Carnaroli Rice, Fava Beans, Guanciale, Pecorino Romano, Meyer Lemon, Mint | 51
Slow Cooked Salmon*
Israeli Couscous, Shellfish Nage, Buttered Napa Cabbage, Japanese Cucumber, Puffed Skin | 52

Caviar

30 Gram Portion with Traditional Accompaniments
Royal Belgian Siberian
Small Pearl, Light Fruitiness, Golden Brown Hue | 140
Royal Belgian Platinum
Medium Pearl, Buttery Flavor, Mirror-Like Finish | 160
Royal Belgian Osetra
Medium Pearl, Mild Nutty Flavor, Dark Green Hue | 180

A Note to Our Patrons

*
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, and unpasteurized milk may increase your risk of foodborne illness

Intermission Menu

Intermission Menu

Pre-order at diningatmetopera.com | Our First Intermission Menu is recommended as a $89 Three Course Prix Fixe. Select a First Course, Second Course and Dessert.

First Course

Cauliflower Soup
Smoked Cauliflower, Black Truffle Mousse, Comté Espuma, Buttered Hazelnuts, Aged Sherry | 30
Poached Pear Salad
Baby Greens, House-Made Ricotta, Candied Pecans, Fourme d'Ambert, Truffle Vinaigrette | 30
Classic House-Smoked Salmon*
Organic Applewood-Smoked Salmon, Coriander, Classic Accompaniments, Whole Wheat Crisp | 34
Crab Cake
White Wine Beurre Blanc, Whole Grain Mustard, Mâche, Lemon - Order as a first course ($5 supplement) or entree ($10 PF supplement) | 36
Crab Cake
White Wine Beurre Blanc, Whole Grain Mustard, Mâche, Lemon - Order as a first course ($5 supplement) or entree ($10 PF supplement) | 65

Second Course

Branzino a la Plancha
Arroz Negro, Sauce Romesco, Saffron Aioli, Heirloom Tomato, Citrus | 54
Roasted Organic Chicken
Lemon Farrotto, Pistachio Roulade, Honeynut Squash, Roasted Figs, Natural Jus | 52
Slow Cooked Salmon*
Israeli Couscous, Shellfish Nage, Buttered Napa Cabbage, Japanese Cucumber, Puffed Skin | 52
Crab Cake
White Wine Beurre Blanc, Whole Grain Mustard, Mâche, Lemon - Order as a first course ($5 supplement) or entree ($10 PF supplement) | 38
Crab Cake
White Wine Beurre Blanc, Whole Grain Mustard, Mâche, Lemon - Order as a first course ($5 supplement) or entree ($10 PF supplement) | 65

Dessert

Baked Alaska
Toasted Meringue, Spicebread Cookie, Vanilla & Pumpkin Spiced Gelato, Angel Food Cake | 22
Chocolate Caramel Mousse
Chocolate Brownie, Praline Crunch, Caramel Spiced Mousse, Hazelnut Crema, Candied Hazelnuts | 22
Cheesecake
Walnut Cake, Cream Cheese Bavarois, Candied Walnuts, Poached Figs | 22
Chocolate Soufflé
Valrhona Chocolate and Crème Anglaise | 25
Mixed Berries
Fresh Berries $5 supplement | 29
Sorbets or Ice Creams
A combination of either three ice cream or three sorbet flavors, one scoop of each | 22

Caviar*

30 Gram Portion with Traditional Accompaniments
Royal Belgian Siberian
Small Pearl, Light Fruitiness, Golden Brown Hue | 140
Royal Belgian Platinum
Medium Pearl, Buttery Flavor, Mirror-Like Finish | 160
Royal Belgian Osetra
Medium Pearl, Mild Nutty Flavor, Dark Green Hue | 180

A Note for Our Patrons

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs unpasteurized milk may increase your risk of foodborne illness

Cheese

Selection of 5 Cheeses
$37 | $14 PF Supplement
Bucheron
Style: Brie Style Origin: France, Poitou Region Milk: Cow's, Goat's Bucheron has an ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young has a mild taste and a harder texture.
Cremeux De Bourgogne
Style: Triple Cream Origin: France, Burgundy Milk: Cow's A luxuriously creamy cheese from Burgundy, Cremeux de Bourgogne is a decadent affair. A triple crème cow's milk cheese with a bloomy rind, Cremeux de Bourgogne is lush and buttery, voluptuous inside with a dense paste full of milky and sweet flavors, with a marked lactic finish.
Landana Boerenkaas Farmhouse Gouda
Style: Gouda Origin: The Netherlands, Twente Milk: Cow's This farmhouse gouda crafted by the Kaamps family for generations is made simply made with raw milk, giving a savory, yet nutty taste. 18-24 month aging period creates an intense caramel flavor, paired with butterscotch and hints of cashews.
Alisios
Style: Semi-Soft Origin: Spain, Canary Islands Milk: Cow's, Goat's This cheese is made with milk from Canary Island 70% cows and 30% goats, and is covered in sweet pimentón. Aged for 90 days, the paste is smooth and dense with few eyes. It is brothy with toasted notes and has a sweetness from the paprika.
Point Reyes Bay Blue
Style: Blue Origin: United States, California Milk: Cow's Bay Blue is a rustic blue with a thin natural rind and a dense, fudgy texture. Its blue-green veins offer balanced flavors of fruit and nuts, while the buttery paste has a sweet, caramel finish.