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.
FOUR COURSE MENU | 195 PER PERSON
Includes Champagne on arrival and a choice
of chocolate or vanilla-passion fruit cake alongside dessert.
Available in May & June.
Reservations are required and can be made by emailing Reserve@LePavillonNYC.com.
TO START
First Course
AVOCAT | FINES HERBES
grilled avocado, castle valley einkorn berries, kale, harissa, yogurt green goddess
HUITRE | “VANDERBILT”
john’s river oyster gratinées, hazelnut, parsley-seaweed crust
THON | FENOUIL*
yellowfin tuna, fennel pollen, socca crisp, tonnato sauce
MOULES | BILLI BI
bang island mussels soup, potatoes, watercress, white sturgeon caviar
SECOND COURSE
POULPE | LENTILLES
wood-fired octopus, beluga lentils, caraflex cabbage, “mole” sauce
CHAMPIGNON | COMTÉ
girelle pasta, hen of the woods mushroom, broccoli rabe, comté emulsion
SPAGHETTI | CAVIAR
spaghetti alla chitarra, siberian caviar, buddha’s hand lemon, bottarga, seaweed butter
ASPERGES | ESTRAGON
asparagus bavarois, morels, ibérico ham, sauce béarnaise
MAIN COURSE
CHOU FLEUR | SAFRAN
saffron roasted cauliflower, mojave grapes, bloomsdale spinach, fresno pepper
SAINT JACQUES | TARDIVO*
seared diver sea scallops, cauliflower, bergamot, sauce bigarade
BAR | BOK CHOY
grilled black bass, bok choy, chili vinaigrette
BOEUF | RAIFORT*
dry aged wagyu beef, rutabaga, caramelized chestnuts, sauce bordelaise
DESSERT
