L’Auberge Dinner Menu

Please select from our three or four course menu
(3-Course $75, 4-Course $90)

Hudson Valley Foie*
Compressed Strawberries, Pickled Rhubarb, Toasted Oats, Peanut Butter

Nicky Farms Lapin
Pickled Local Vegetables, Blackberries
Smoked Bacon Broth 

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

Dungeness Crab Crepe
Roasted Tomato, Fennel, Butter-Braised Shitake  

Goats Crème
Fresh Cherries, Watercress, Basil, Rye
Milk Jam Poached New Potato 

Organic Mixed Greens
Strawberries, Prosciutto di Parma, Almond Sablé, Local Ricotta, Lemon Vinaigrette 

Sunchoke Bisque
Pear Butter, Maine Lobster
Preserved Lemon 

Salmon Mousse
Chamomile, Almond Brittle, Malt Cracker
Compressed Apple  

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

Red Snapper*
Young Carrots, Buttered Walnut-Quinoa, Stone Fruit, Citrus Pickled Kale

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

Milk Fed Veal*
Green Apple, Peanut Potatoes, Pistachio-Shallot Crumb, Bone Marrow Cream

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

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