L’Auberge Dinner Menu

Please select from our two, three or four course menu
Three Courses $70 ~ Four Courses $85
*menus are subject to change

Summer Menu

First Course Selection

Smoked Local Burrata*
L’Auberge Apricot, Tiny Vegetables, Dill-Pea Purée, Vegetable Ash

36-Day Aged Beef Carpaccio
Cured Egg Yolk, Caviar, Pine-Fermented Garlic, House Rye Bread
*Additional Caviar $40

Potato Vichyssoise
Truffled Crab, Radish, Bacon


Second Course Selection

Summer Salad

Smoked Lamb Neck Ravioli
Goat Cheese, Apricot, Maple Demi

The Sea*
Lobster, Mussels, Charred Octopus Tomato Rosemary, Buttered Leek


Third Course Selection

Ocean Trout *
Smoked Lentils, Crystalized Dill, Mussels, Creek Cress
Lemongrass Consommé

Ricotta Tortellini
Pickled Apple, Watercress, Candied Pecans, Shaved Radish

Creekstone All-Natural Filet Mignon*
Pommes Purée, Red Wine Mushrooms, Sauce Béarnaise

Tenderbelly Pork Chop*
Farro Risotto, Asparagus, Whipped Brie, Speck Ham, Garden Radish

Organic Free Range Chicken *
Truffles, Apricot, Celery Root, Puffed Grains, Chicken Velouté

 

Dessert

Chocolate “Bombe”
Chocolate Mousse, Raspberries

Buttermilk Curd
Rhubarb, Strawberries, Crystalized Flowers, Shortbread Crumb

Apple Brie Galette
Local Honey, Fresh Thyme, Truffle

Thank you for joining us this evening.

L’Auberge Restaurant on Oak Creek is Proud to serve seasonal, local and regional organic produce when available. We support sustainable fishermen, farmers and foragers to ensure that everything served from our kitchen is at its natural peak in freshness and flavor.

Rochelle Daniel
Executive Chef

Twenty Percent Gratuity will be Added to Parties of Six or More.
Please Refrain From the Use of Cell Phones in the Dining Room
Due to State Regulation The Following Statement Must Be Noted on The Menu.
*Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs
May Increase Your Risk of Food Borne Illness