L’Auberge Dinner Menu

Please select from our two, three or four course menu
Two Courses $60 ~ 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*
Smashed Pumpkin, Granola, Rosemary   
Pumpernickel Tuile

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

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

Pumpkin Bisque*
Nantucket Bay Scallop, Spruce Meringue, Spiced Pepita Granola 

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

 Cured Duck Breast*
Roasted Buckwheat, Plum Purée, Baby Leek, Smoked Hon Shimeji

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