WITH A FOCUS ON SEASONALITY AND LOCALLY SOURCED INGREDIENTS FROM BOTH LAND AND SEA, ”TERRE ET MER", LE PAVILLON OFFERS AN INNOVATIVE MENU SHOWCASING VEGETABLE-FORWARD AND SEAFOOD-CENTRIC CUISINE.
Christmas Eve at Le Pavillon
Three-Course Menu | $225 Per Person
GOLDEN OSETRA CAVIAR
30 grams | 110.
lemon crème fraîche, potato blinis
FIRST COURSE
SAUMON | WASABI
trio of norwegian salmon | crudo, rillette, chaud-froid | lemon & wasabi crème fraîche
SALADE | TRUFFE
camembert fermier, brussels sprouts, roasted root vegetables, frisée, black truffle
POTIMARON | HOMARD
lobster bisque, honeynut squash, urfa pepper
POULPE | POMME DE TERRE
octopus à la plancha, crushed yukon potato, green olive, ‘nduja, basil
BUCATINI | CRABE
bucatini, jonah crab, saffron, single estate costa rican peppercorn, uni butter, baby artichoke
AVOCAT | FINES HERBES
grilled avocado, castle valley einkorn berries, kale, harissa, yogurt green goddess
WHITE ALBA TRUFFLES
3 grams 60. | 5 grams 100
CHAMPIGNON | COMTÉ
girella pasta, wild mushrooms, broccoli rabe, comté emulsion
RISOTTO | PARMESAN
acquerello risotto, parmigiano-reggiano, brillat-savarin
MAIN COURSE
CHOUFLEUR | MUHAMMARA
roasted cauliflower, norwich meadows aleppo pepper muhammaracoco de paimpol beans, fromage blanc
BAR | GROSEILLE
cedar baked black bass, roasted fennel, gooseberries, fig leaf vierge
SOLE | TOPINAMBOUR
wild dover sole, roasted sunchoke, concord grapes, foie gras “beurre rouge”
SAINT JACQUES | POIVRE
new england sea scallops baked in the shellsautéed cuttlefish, crispy pork belly, savoy cabbage, piperade verte
POULET | LYONNAISE
rotisserie sasso chicken, pot pie, minnesota wild rice“salade lyonnaise,” sauce champagne
VENAISON | CHÂTAIGNE
roasted venison, walnuts, chestnuts, beach plum jus
RR RANCH PRIME RIB OF BEEF
yorkshire pudding, black truffle pommes purée, spinach, au jus
DESSERT
VACHERIN | POMME VERTE
granny smith sorbet, yogurt mousse, oat crunch
AGRUMES | EARL GREY
bergamot sable, earl grey cheesecake, citrus coulis
CHÂTAIGNE | POIRE
savarin au rhum, chesnut cream, pear compote
CAFÉ | CHOCOLAT
mascarpone cream, spoon biscuit, tiramisu ice cream
FROMAGE | ABRICOT
Crema Alpina | cow, washed rind, Tomette Chebris | goat and sheep, velvety, Pays Basque, France
Rooie Sikke | goat, Rouveen, Netherlands
Comté | cow, hard, Savoie, France
Roquefort | sheep, blue, France
IPA glazed apricots, walnut-raisin baguette
GARNITURES
GARNITURES
Wild Mushroom Fricassée
Truffled Pommes Mont d’Or
Grilled Broccolini, Smoked Ricotta
Brussels Sprouts, 60 Months Parmigiano-Reggiano
Book a table
About
HOURSLUNCH | MON - FRI | 11:30 AM – 2:00 PM
DINNER | EVERYDAY | 5:00 PM – 9:30 PM
BAR & LOUNGE | MON - FRI | 11:30 AM – 11:30 PM BAR & LOUNGE | SAT | 4:30PM – 11:30PM
Contact
ONE VANDERBILT AVE
NEW YORK, NY 10017
TEL: 212.662.1000
INFO@LEPAVILLONNYC.COMGeneral Inquires
ENTRANCE AT ONE VANDERBILT PLAZA
ON THE NORTH SIDE OF 42ND STREET