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.
Tuesday, May 19th
5:00 PM - 10:00 PM
Six Courses | 245.Wine Pairing | 185.
GOLDEN OSETRA CAVIAR
traditional accoutrements, potato blinis
10g supplement 55.
CANAPÉS
SAUMON | OSEILLE
trio of atlantic salmon, wasabi, sorrel, kaluga caviar
ASPERGES BLANCHES | ÉCREVISSE
provençal white asparagus, crayfish, sauce nantua
SOLE | MORILLE
wild dover sole farci, morel mushroom, spring pea, sauce morilles à la crème
SELLE D’AGNEAU | RAMPE
roasted lamb saddle, upstate abundance potato, wild ramp, green garlic, sauce moutarde
CERISE | VANILLE
cherry savarin, vanilla chantilly, crème diplomat
MIGNARDISES
