|
Tasting Menu
~$105~
Excluding Noted Items with Supplements. All Items Are Available A La Carte.
The Tasting and Carte Blanche Menus are for the entire table, please.
Wine pairings are available for the Tasting and Carte Blanche Menus
|
First Course
| A La Carte |
|
Spring Onion-Parmesan Soup, Maryland Jumbo Lump Crab Cake,
Meyer Lemon |
$23 |
Sweet Pea Soup, Leek and Mushroom Hash, Almond Butter |
$21 |
|
Egg Caviar, Poached Egg, Lemon-Chive Crème Frâiche,
American Osetra Caviar
$20 Supplement
|
$45
|
|
Green and White Asparagus, Poached Egg, Jamon Iberico "Pata Negra"
|
$27
|
|
Seasonal Vegetable Salad, Burrata Cheese Pomegranate Vinaigrette,
Roasted Mushroom Emulsion
|
$19
|
|
Lobster Bolognese, Fresh Cappelini, Basil, Brown Butter Truffle Essence
Add Grated Black Truffles $50 |
$27
|
|
|
|
|
Santa Barbara Prawn and Calamari "Printaniere," Sorrel Panna Cotta,
Citrus-Coriander Jus |
$28 |
|
Wild Mushroom Ravioli, Mushroom-Arbequina Olive Oil Broth |
$21 |
|
|
|
|
Second Course |
|
Eastern Halibut "Poached," Fava Beans, Razor Clams, Lemongrass Infusion
|
$45 |
|
Maine Lobster "Thermidor," Creamy Spinach, Lobster-Mustard Sabayon
$5 Supplement
|
$29
|
|
Chef's Daily Fish Selection
|
$Market Price |
|
Truffle Crusted Dover Sole Filet, Potato Gnocchi, King Oyster Mushrooms, Jus De Cuisson Truffee $10 Supplement
|
$Market Price
|
|
Entrée
| |
|
Veal Loin, Spare Rib and Cannelloni of Shank, Morel Mushrooms,
Asparagus, Anson Mills Polenta |
$48 |
|
Liberty Farms Duck Breast and Confit, Cous Cous, Eringi Mushrooms,
Jamon Serrano, Blood Orange |
$45 |
|
Prime Rib Eye and Braised Short Rib "Boulangere," Swiss Chard, Dijonnais, Bordelaise Sauce
|
$48 |
|
Sonoma Spring Lamb, Green Garlic Mousseline, Pasta E Fagioli,
Jus D'Agneau |
$48 |
Vegetarian Tasting Menu
~ $95 ~
Sweet Pea Soup
Mushroom and Leek Hash, Almond Butter $21
Carnaroli Risotto
Asparagus, Morel Mushrooms, Red Wine Reduction $25
Ricotta and Zucchini Stuffed "Yuba"
Portabella Mushrooms, Confit Tomatoes, Nicoise Olives $35
Selection of Fine Cheeses
Passion Fruit Parfait, Coconut Sorbet, Pistachios and Lemongrass
CHEF'S CARTE BLANCHE MENU $210
Mélisse Classics
Appetizers
Mixed Organic Green Salad
Shaved Market Vegetables, Parmesan
Summer Truffle Vinaigrette $17
Caviar, Traditional Condiments, Potato Blinis
Golden Imperial Osetra Caviar, Iran 28 grams $165
Royal Transmontanus Osetra Caviar 30 grams $105
Seasonal Vegetable Salad
Buratta Cheese, Pomegranate Vinaigrette, Roasted Mushroom Emulsion $19
Egg Caviar
Poached Egg, Lemon-Chive Creme Fraiche,
American Osetra Caviar $45
Maine Lobster "Thermidor"
Bastille Day 2002 $29
Entree
Truffle Crusted Imported Dover Sole,
Potato Gnocchi, King Oyster Mushrooms, Jus De Cuisson Truffee $55
Roasted Jidori Chicken
Artichokes, Spring Onions, Orange Infused Chicken Jus $42
Dry Aged "Cote de Boeuf Roti" - for-Two
Potato-Leek Torte, Wild Mushrooms, Braised Boston Lettuce,
Herb Jus $48pp
Rotisserie Chicken,
Stuffed with Winter Truffles-for-Two, Asparagus, Morel Mushrooms, Potato Mousseline, Sauce Albufera $46pp
Potato Parmentier, Braised Short Ribs,
and Potato Puree Side Dish $18
|
Fromage |
Selection of Fine Cheeses
$15 Supplement |
$21 |
|
Desserts |
Sticky Toffee Pudding, Mocha Malt Ice Cream, Red Berry-Hibiscus Consomme |
$16 |
|
Apricot's "Roasted," Greek Yogurt Mousse, Caramel Powder
|
$16 |
Passion Fruit Parfait, Coconut Sorbet, Pistachios and Lemongrass |
$16 |
Chocolate, Chocolate, Chocolate |
$16 |
Special Events:
The Olivia Room Accommodates Parties Up To 50 People.
The Intimacy Offered By The Burgundy Room Is Perfect For Smaller Events, Accommodating Parties Of Up To 16.
Reservations Are Required For All Private Events.
Inquiries Regarding Private Dining At Mélisse As Well As Off Premise Catering
Should Be Directed To Our Special Events Department
Please Contact Lynda Atri at 310.395.0881 x110.
Chef/Owner
Josiah Citrin
Chef de Cuisine
Ken Takayama
|
