L’Auberge Dinner Menu

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

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

Corn Bisque*
King Crab, Confit Tomato, Rosehip

La Belle Farms Foie Mousse*
Chocolate ‘Bark’, Fermented Mushroom, Duck Crackling

Second Course Selection

Fall Salad
Pickled Baby Carrot, Chamomile Golden Raisin, Goat Cheese, Citrus Vinaigrette

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

Maine Day Boat Scallops*
Garden Carrot Vinaigrette, Almond Brittle, Confit Tomato, Mustard Greens
Third Course Selection

Dorade Royale*
Smoked Lentils, Crystalized Dill, Mussels, Turnip
Lemongrass Consommé

Ricotta Tortellini
Butternut Squash Cream, Maitake Mushroom, Candied Pecans

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

Tenderbelly Pork Loin*
Forbidden Black Rice, Squid, Blackberry, Allium

Organic Free Range Chicken*
Cauliflower, Fig Mostarda, Prosciutto, Port-Beurre Noisette


Chocolate “Bombe”
Chocolate Mousse, Cherries, Pistachios

Vanilla Bean Cheesecake
Riesling Peaches, Hibiscus, Fennel Cookie Crumb

Apple Brie Galette
Local Honey, Fresh Thyme, Truffle

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