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Dinner Menu     Dessert Menu     Lunch Menu    
Summer 2008

Lychee-buttermilk soup, chicken confit, smoked asparagus  ....  17

Sweetbreads, peanut, beet-pomegranate, pickled sweet potato  ....  17

Corned duck, rye crisp, purple mustard, horseradish cream  ....  15

Fried quail, banana tartar, peppercress  ....  18

Octopus, watermelon, fried ricotta, curry  ....  19

Foie gras, fennel, malt, sherry vinegar jam  ....  19

Smoked eel, salsify, guava, puffed yuzu  ....  18

Monkfish, red pepper oatmeal, turnip, black olive  ....  32

Turbot, barbecued lentils, cauliflower, dried apricot  ....  34

Perch, artichokes, bamboo rice, halva, chicory  ....  31

Scallops, black trumpet, cranberry, pecan, spice bread consomme  ....  31

Parsnip tart, quinoa, hazelnuts, bok choy  ....  25

 
Duck breast, spaghetti squash, almond polenta, pomelo molasses  ....  31

Pork ribs, fried plantain, rhubarb, jerk consomme  ....  29

Lamb loin, green apple, chartreuse, green-tomater tots  ....  35

Wagyu flat iron, coffee gnocchi, coconut, cipollini, sylvetta  ....  37

Smoked mackerel, plum, cucumber, morcilla

Casa Reserva 'Rosat' Avinyo NV (Penedes, Spain)

Grilled corn pebbles, lime mayo, scallion

Casa Reserva 'Rosat' Avinyo NV (Penedes, Spain)

Hamachi tartare, wakame, sake lees tahini, grapefruit-shallot

Chardonnay Cote Du Jura 'Les Chalasses' Ganevat 2004 (Jura, France)

Knot foie
Tedorigawa Arabashiri 'Rippling Stream' (Ishikawa-Prefecture, Japan)

Eggs benedict
Pinot Noir O'Reilly's 2007 (Willamette, Oregon)

Crab tail, soybean noodles, cinnamon dashi

Pinot Noir O'Reilly's 2007 (Willamette, Oregon)

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Chicken liver spaetzle, pine needle, radish, cocoa nib

Grenache 'Old Vines' Tir Na N'Og 2005 (McLaren Vale, Australia)

Beef tongue, cherry-miso, fried quinoa, palm seeds

Grenache 'Old Vines' Tir Na N'Og 2005 (McLaren Vale, Australia)

Blackberry, honey, sour cream, green tea

Jasmine custard, black tea, banana

Riesling Eiswein 'Mainzer Dohmerr' Rudolf Muller 2004 (Rheinhessen, Germany)

Toasted coconut cake, carob, smoked cashew, brown butter sorbet

Cerdon du Bugey 'Methode Ancestrale' Renardat-Fache NV (Bugey, France)

Yuzu ice cream-marcona almond

We ask that the entire table participate in the tasting menu

TASTING MENU: 140    WINE PAIRING: 75

Chef: Wylie Dufresne    Sous chef: Kevin Heston

http://www.wd-50.com/menu.php 8/29/2008