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.
New Year's Eve Gala at Le PavillonSeven-Course Menu | $695 Per PersonCRABE | CAVIARgolde ossetra caviar tartelette, king crab, meyer lemonkaffir lime, lemon peppercorn, fresh wasabi
LANGOUSTINE | TORTELLINIuni, celtuce, guajillo chililangoustine bisque
PIGEONNEAU | TRUFFE NOIRroasted squab farci, brussels sprouts, pomme puree, foie gras, black truffle jus
LOUP DE MER | CITRONroasted wild branzino, pinenuts, white sturgeon caviar, sautéed baby gembuddha’s hand beurre blanc
VEAU | TRUFFE BLANCHEroasted loin, cheek blanquette, crispy sweetbreadsunchokes, white truffle
“FROMAGE À LA TRUFFE NOIRE”black truffle camembert fermiercaramelized onion tart, époisses
POMMEfromage blanc mousse, bergamot crunchchampagne sorbert
