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Maine Pemaquid Oyster and Asparagus Essence.
Cauliflower, Lobster and Mushroom.
with Sea Urchin and Rosemary Oil.
with Porcini Mushrooms and Vanilla - Scented Carrot Purée.
with Candied - Salted Lemon, Poppyseed and Sturgeon Oscetra Caviar.
with Rose - Scented Vinaigrette and Baby Croutons.
Vinaigrette of Garlic and Basil.
with Confit of Celery Root, Veal Sweetbreads and Sauce Foie Gras.
with Manicured Apple “Tourné”, Green Cabbage and Whole Grain Mustard Jus.
Tartlette of Porcini Mushrooms and Creamy Caviar of Eggplant.
with Very Slow and Creamy Leeks - Crusted with Bleu Cheese “Fourme D’ Ambert” and Baby Apple Salad.
ICE CREAM AND SORBET SAFFRON, CINAMMON AND ANISE FLOWER.
STUFFED WITH VERBENA MOUSSE AND CRÈME ANGLAISE.
DARK CHOCOLATE CUSTARD WITH VANILLA - TOBACCO CREAM AND "MACALLAN 12 YR SINGLE MALT" SIROP.
| BY MARK TRUMBLE OF A. RUSSO & SONS, WATERTOWN, MA | FOURME D' AMBERT, BRILLAT - SAVARIN | PARMESAN REGGIANO
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