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.
THREE-COURSE MENU | $225 PER PERSON
New Year's Eve Pre-Gala
FIRST COURSE
SAUMON | WASABI*
trio of norwegian salmon | crudo, rillette, chaud-froid | lemon & wasabi crème fraîche
HUITRE | “VANDERBILT”*
john’s river oysters gratinées, hazelnut, parsley-seaweed crust
SALADE | TRUFFE
camembert fermier, brussels sprouts, roasted root vegetables, frisée, black truffle
POTIMARON | HOMARD
lobster bisque, honeynut squash, urfa pepper
POULPE | AUBERGINE
octopus à la plancha, caponata, heirloom tomato, red pepper coulischarred broccolini vinaigrette
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, chanterelles, comté emulsion
RISOTTO | PARMESAN
acquerello risotto, parmigiano-reggiano, “beurre bordier”
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 shell sautéed cuttlefish, crispy pork belly, savoy cabbage, piperade verte
POULET | LYONNAISE
rotisserie sasso chicken, pot pie, minnesota wild rice“salade lyonnaise,” sauce champagne
CHEVREUIL | PATATE DOUCE*
roasted highland farm venison, garnet yam, brussels sprouts, potato rösti, sauce Jean-Robert
DESSERT
VACHERIN | POMME VERTE
granny smith sorbet, yogurt mousse, oat crunch
CHATAIGNE | POIRE
savarin au rhum, chesnut cream, pear compote
CAFÉ | CHOCOLAT
mascarpone cream, spoon biscuit, tiramisu ice cream
FROMAGE | ABRICOT
Crema Alpina | cow, washed rind, Highlawn Farm - MA
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
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