L’Auberge Dinner Menu

Please select from our two, three or four course menu
Three Courses $70 ~ Four Courses $85
Chef’s Tasting Menu $110


Oregon Dungeness Crab*
Baby Shitake, Fennel “Porridge”
Red Ruffled Mustard, Lobster Cream

Nicky Farms Lapin*
Pickled Local Vegetables, Blackberries
Apple Smoked Bacon

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

Hudson Valley Foie*
Salsify, Duck Powder, Blueberry, Coconut
Chocolate Malted Barley Tuile

House Goats Crème
Cranberries, Watercress, Rye
Milk Jam Poached New Potato

Winter Greens
D ‘Anjou Pear, Burnt Oak, Red Beet
Valdeón Blue Cheese, Walnut Granola


Clam Chowder*
Potato, Celery Leaf, Onion Cracker
Smoked Ham Hock

Salmon Mousse*
Chamomile, Almond Brittle, Malt Cracker
Compressed Oak Creek Apple 


Fish & Vegetarian

Scottish Salmon*
Smoked Salmon & Buttered Peas, Grapefruit, Fennel Bulb, Roasted Baby Beet

Red Snapper*
Smoked Clams, Chickpeas, Rosemary
Currant Tomato, Elderflower Gastrique

Maine Day Boat Scallops*
Brie-Shitake Ravioli, Brussels, Poached Pear, Toasted Bulgur, Foie Cream

Ricotta Tortellini
Heirloom Tomatoes, Wild Mushroom Seasonal Vegetables, Roasted Shallot Cream

Meats & Poultry

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

 Beeler Pork*
Braised Cheek, Roasted Loin, Sunflower Risotto, Pine, Young Carrot, Orange

Jidori Chicken Breast*
Asparagus, Pearl Onion, Organic Egg, Candied Bacon

Colorado Lamb Loin*
House-Cured Lamb Belly, White Carrot Purée, Savory Granola
Spruce Glazed Maitakes, Pickled Cranberries

Arizona Pine Smoked Venison*
Beet and Berries, Blistered Peas, Parsnip, Chanterelle Mushroom, Pine Nut



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