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 | 145 PER PERSON
VIEW SIX-COURSE TASTING MENUS
To Start
Mer
CAVIAR | 30 grams
golden osetra caviar, lemon crème fraîche, potato blinis | supplement 165
SAUMON | WASABI*
trio of salmon | crudo, rillette, chaud-froid
lemon & wasabi crème fraîche
HUITRE | “VANDERBILT”
john's river oyster gratinées, hazelnut, parsley-seaweed crust
THON | FENOUIL*
yellowfin tuna, fennel pollen, socca crisp, tonnato sauce
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 black peppercorn, uni butter, baby artichoke
Terre
RIS | TRUFFE BLANCHE
acquerello risotto, brillant-savarin, parmesan, bordier butter, hazelnut, alba white truffle | supplement 85
POTIMARON | BISQUE
honeynut squash & lobster bisque, vanilla, granny smith apple, urfa pepper
AVOCAT | FINES HERBES
grilled avocado, castle valley einkorn berries, kale, harissa, yogurt green goddess
CHICORY | PARMESAN
castelfranco, tardivo, 60 month parmesan, pickled chanterelles, breakfast radish, confit shiitake, black truffle cesar dressing
OIGNON | ÉPOISSES
vidalia onion tart, dandelion, époisses emulsion, thyme
CAILLE | KABOCHA
whole roasted quail "farcie," delicata squash, bok choy, sauce grand-veneur
Main Course
Mer
SAINT JACQUES | POIVRE*
new England sea scallops baked in the shell, sautéed cuttlefish, crispy pork belly, savoy cabbage, piperade verte
HOMARD | ORANGE SANGUINE
poached maine lobster, bloody butcher grits, braised collard greens, macadamia nuts, sauce maltaise
supplement 8.
FLÉTAN | BILLI BI
slow baked halibut, marble potatoes, tourné mushroom, kaluga caviar, maine golden mussel billi bi
ESPADON | MATSUTAKE
grilled swordfish, confit matsutake, fines herbes pistou, leeks vinaigrette
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" | supplement 12.
Terre
CHAMPIGNON | COMTÉ
girella pasta, wild mushrooms, broccoli rabe, comté emulsion
CHOUFLEUR | MUHAMMARA
whole roasted cauliflower, norwich meadows aleppo pepper muhammara, coco de paimpol beans, fromage blanc
BETTERAVE | TAHINI
salt crusted beet, hand-rolled couscous, collard greens, beignet, black cardamom coulis
POULET | LYONNAISE
roasted 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
BOEUF | STRUDEL
roasted Double R Ranch striploin
wild rice and mushroom “strudel”, haricot vert, braised brisket, sauce grand-mère
GARNITURES
Wild Mushroom Fricassée
Grilled Broccolini, Smoked Ricotta
Truffled Pommes Mont d’or
Roasted Brussels Sprouts
Dessert
Dessert
VACHERIN | POMME VERT
granny smith sorbet, yogurt mousse, oat crunch
AIRELLE | CAMOMILE
wild chamomile cheesecake, huckleberry compote, bordier butter sablé
KAKI | ERABLE
crème brûlée, persimmon compote, bourbon ice cream, maple fudge
FIGUE | SÉSAME NOIR
black sesame praline, ricotta mousse, black misson figs
NOISETTE | JIVARA
milk chocolate crémeux, praline croustillant, hazelnut nougatine
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
Beverages
Overseen by wine director and connoisseur Daniel Johnnes, Le Pavillon’s wine program reflects Chef Daniel’s commitment to seafood and vegetables. The 650 + selections are predominantly French with a generous contribution from the United States’ top producers and inspired entries from other vineyards of the world. The wine list pays tribute to the classic regions of Burgundy and Bordeaux with multiple vintages from some of the best Châteaux of Bordeaux and Domaines of Burgundy.
The wine team, led by sommelier Blake Bernal, offers an extensive rotating by-the-glass list to match the seasonal menu. As at all Chef Daniel’s restaurants, high-end wines are well conserved using the Coravin system, permitting the selection to include rare and mature perfectly preserved wines without having to open the bottle.