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Home > Restaurants > Adour Alain Ducasse
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Cuisine Designed With Wine in Mind
| appetizers | ||||
|---|---|---|---|---|
| Chilled Maine Lobster Medallions roasted baby beets, tender greens/herbs, lobster mousseline | 29 | |||
| Tender Ricotta Gnocchi sautéed lettuce, wild mushrooms, crispy prosciutto | 23 | |||
| Parr selection, chardonnay, ‘sanford & Benedict vineyard’, sta. Rita Hills | 22 | |||
| Chestnut Pappardelle braised veal cheeks, pearl onions, orange scented veal jus | 24 | |||
| Citrus Marinated Hamachi hearts of celery, coriander, preserved lemon | 26 | |||
| Glazed Multicolor Autumn Vegetables jus de cuisson, navette oil | 19 | |||
| Sweetbread "meunière", Egg Purse wild mushrooms, brioche | 24 | |||
| Duck Foie Gras Terrine fig and orange marmalade, country toast | 29 | |||
| main courses | ||||
| Olive Oil Poached Chatham Bay Cod in the style of chowder, potato confit, clams, parsley | 38 | |||
| Sautéed Diver Scallops endive cooked, raw, brown butter scallop jus | 42 | |||
| Butter Poached Maine Lobster royal trumpet mushrooms, salsify, champagne sauce/emulsion | 48 | |||
| Braised Wild Striped Bass potato and zucchini mosaic, bouillabaisse sauce | 38 | |||
| Loch Duart Scottish Salmon tomato confit, béarnaise reduction, sauce | 39 | |||
| Grenadin of Milk Fed Veal carrot contrast, "laitue farcie", veal jus | 48 | |||
| Millbrook Farms Venison Saddle autumn vegetables and fruits, sauce poivrade | 45 | |||
| Roasted Rack of Elysian Fields Lamb potatoes boulangeres, scallion, natural jus | 49 | |||
| Berkshire Pork Tournedos bbq glazed belly, corn/chorizo, chanterelles | 38 | |||
| Prime Beef Rib-eye "au sautoir" chanterelles, onion condiment, "pomme souffle" | 49 | |||
| cheeses $22 | ||||
| Selected Cheeses country bread, autumn condiments | ||||
| caviars | ||||
| Russian Malossol Osetra buckwheat blinis, crème fraîche | (1.76oz) 400 | |||
| Caspian Golden Osetra buckwheat blinis, crème fraîche | (1.76 oz) 600 | |||
| tasting menu $110 per person | ||||
| Menu Only Available For the Entire Table | ||||
| Citrus Marinated Hamachi hearts of celery, coriander, preserved lemon | ||||
| Glazed Multicolor Autumn Vegetables jus de cuisson, navette oil | ||||
| Olive Oil Poached Chatham Bay Cod in the style of chowder, potato confit, clams, parsley | ||||
| Duck Breast Filet "au plat" creamy polenta, shallots, radish, niçoise olives | ||||
| Apple sablé granny smith granite, calvados emulsion, vanilla cream | ||||
| desserts $15 | ||||
| Roasted Hazelnut soufflé gianduja crisp, lemon sorbet | ||||
| Apple sablé granny smith granite, calvados emulsion, vanilla cream | ||||
| Contemporary Exotic Vacherin mango marmalade, coconut, passion fruit emulsion | ||||
| Pear Composition honey parfait, roasted pecans, maple ice cream | ||||
| Chocolate Leaf chocolate cremeux, orange sorbet, ginger sorbet | ||||
| Dark Chocolate Sorbet coffee granite, caramelized brioche croutons | ||||
| desserts $15 | ||||
| Roasted Hazelnut soufflé gianduja crisp, lemon sorbet | ||||
| Apple sablé granny smith granite, calvados emulsion, vanilla cream | ||||
| Contemporary Exotic Vacherin mango marmalade, coconut, passion fruit emulsion | ||||
| Pear Composition honey parfait, roasted pecans, maple ice cream | ||||
| Chocolate Leaf chocolate cremeux, orange sorbet, ginger sorbet | ||||
| Dark Chocolate Sorbet coffee granite, caramelized brioche croutons | ||||
| french press coffee $10 | ||||
| Organic Nicaragua Matagalpa delicate coffee flower aroma with a sweet, clean finish | ||||
| Organic Awareness Blend 100% certified organic from indonesia and the americas | ||||
| Italian Blend classic italian blends, spicy with a hint of fruitiness | ||||
| Decaffeinated Organic Blend blend of central american genuine swiss water decaffeinated | ||||
| tea $9 | ||||
| Jasmine Pearl fujian, china. seductive jasmine blossom aroma, delicate palate | ||||
| Gyokuro Asahi uji, japan. sweet and grassy palate with a lingering smooth finish | ||||
| Osmanthus Oolong formosa, taiwan. champagne aroma and deep rich flavor | ||||
| sparkling wines | ||||
| 2007 Giacomo Bologna moscato d’asti, piedmont | 12 | |||
| Brachetto d’acqui, Piedmont | 14 | |||
| N.v. taittinger, ‘nocturne’, Sec | 38 | |||
| dessert wines | ||||
| 2006 La Coume Du Roy muscat de rivesaltes, roussillon | 18 | |||
| 2006 Marco Cecchini picolit, colli orientali, friuli | 26 | |||
| 2001 Albert Steltz sylvaner vendanges tardives, alsace | 34 | |||
| 2006 Inniskillin cabernet franc ice wine, niagara peninsula | 47 | |||
| 2001 Castelnau de Suduiraut sauternes, bordeaux | 35 | (half decanter) 105 | ||
| 1996 Château D’yquem sauternes, bordeaux | 120 | |||
| fortified wines | ||||
| 1998 La Coume Du Roy maury, roussillon | 23 | |||
| N.v. Taylor Fladgate 20 years port tawny, douro | 25 | |||
| N.v. Rare Wine Co malmsey ‘new york’, madeira | 27 | |||
| 1976 Warre’s colheita, douro | 35 | |||
| N.v. Taylor Fladgate 40 years port tawny, douro | 50 | |||
| 2003 Quinta Do Noval vintage, douro | 60 | (half bottle) 115 | ||
| 1977 D'oliveira terrantez, madeira | 88 | |||
| cognac | ||||
| Frapin château fontpinot, xo | 35 | |||
| Louis Royer xo | 43 | |||
| Hennessy paradis | 85 | |||
| Remy Martin extra | 105 | |||
| Louis Xiii | 250 | |||
| Hennessy richard | 300 | |||
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