L’Auberge Dinner Menu

Please select from our two, three or four course menu
Three Courses $75 ~ Four Courses $90
Chef’s Tasting Menu $110

Oregon Dungeness Crab*
Baby Shiitakes, 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, Blueberries, 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

Dorade Royale *
Smoked Lentils, Crystallized Dill, Mussels
Creek Cress, Pork Consommé

Maine Day Boat Scallops*
Brie-Shiitake 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 Carrots, Orange

Jidori Chicken Breast*
Asparagus, Pearl Onions, 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*
Beets and Berries, Blistered Peas, Parsnips, Chanterelles, Pine Nuts

 

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