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 | 125 PER PERSON
VIEW SIX-COURSE TASTING MENU
Five Vegetable Provençal Tian
Wild Mushroom Fricassée
Grilled Broccolini, Smoked Ricotta
Truffled Pommes Mont d’or
Bloomsdale Spinach, Mojave Grapes
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 Châteaus 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.
DINNER | TUES – SAT
5:00 PM – 10:00 PM
Bar & Lounge | 4:30pm – 11:30pm
ONE VANDERBILT AVE
NEW YORK, NY 10017
ENTRANCE AT ONE VANDERBILT PLAZA
ON THE NORTH SIDE OF 42ND STREET