APPETIZERS
Green
Zucchini Soup
Garnished with ‘Cou Farci’ Style Duck Rillettes 9
Shellfish salad,
shaved fennel, citrus dressing 14
Warm
Seasonal Vegetable Salad
Black
Truffle Vinaigrette 13
Choped
Belguim Endive
Walnuts, Blue Cheese, White Balsamic and Hazelnut oil 11
Chef George
Perrier’s Signatures
Decontructed Gallette
Chilled shrimp and crab salad, green beans, tomato,
asparagus dressing 15
Sauteed Foie Gras
Sauce
Rouennaise, French toast 26
Seared
Horseradish, Mango, and Mustard Seed Vinaigrette 18
Yellow
fin Tuna Tartar
Pickled Radishes, Petit Salad and American Caviar
17
English
Pea Risotto
Sage Emulsion,
Escargot ‘Persillade’
Almonds, Roasted
Bell Pepper, and Capers 15
Pressed
Foie Gras Terrine
Chilled with Artichokes and Petit Salad 15
Vegetarian
Fresh
Pasta with Spring Vegetables
Served
in a olive oil and butter sauce 18
Daily
combination of Roasted, Steamed and Sautéed,
Seasonal Vegetables
finished with infused oils and herbs 18
FISH
Roasted
Asparagus Fricassee, ‘Beurre Leger’ 56
Grilled
Hamachi Dried Mulberries and
Bulgur, Onion Compote
Balsamic vinegar and
Dried
Lime Crusted Grouper
Yellow Carrot Puree, Sea Beans, Rhubarb and
Grapefruit Vinaigrette 24
Roasted
2lb
Quinoa and Persimmon, Lobster Sauce 35 /70
Poached Salmon, Asparagus, Wild Steelhead Trout Smoked Caviar
Honey
Vinegar and Hibiscus Flower Emulsion 22
Sautéed
Black Sea Bass Roasted Garlic
Sesame Seed Emulsion 25
MEAT
Domestic
Rack of Lamb and Crispy Belly
Baby Artichokes and Shiitake Mushroom, Natural Jus with
Thyme 42
Natural
Pork Chops
Romaine Salad and Onion Fricassee, Jus with Sage 23
Roasted
Organic Duck
White Asparagus and
Beef Bordelaise
Crispy
Purple Sweet Potato, Mustard Greens and Wasabi foam,
14oz Dry
Aged Rib-Eye
Gratin
Dauphinois and White Peppercorn Sauce 44
Roasted
Veal Loin
Salsify Fricassee Morel, Mushroom sauce 30
Roasted
Hazelnut
mashed potatoes 24
Cote de
Boeuf for Two, vegetable fricassee, Béarnaise 68
Le Bec Fin Tasting Menu 140 George Perrier Chef Propriétaire
Our expert Pierre
Calmels Chef de Cuisine