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Home > Restaurants > Adour Alain Ducasse

Adour Alain Ducasse Menu

appetizers
Maine Lobster Medallions spring vegetable crudités, tender herbs, gribiche condiment       29
Tender Ricotta Gnocchi sauteed lettuce, black trumpet, crispy prosciutto       23
Cucumber Vinegar Marinated Hamachi watermelon radish, long pepper, green apple mustard       26
Watercress and Spring Garlic Veloute golden frog legs, petit cress       25
Glazed Multicolor Vegetable Composition jus de cuisson, navette oil       19
Green Asparagus braised oregon morels, lemon sabayon       24
Sweetbread "meunière," Egg Purse wild mushrooms, brioche       24
Sauteed Duck Foie Gras rhubarb marmalade, hearts of peach palm, duck jus       29
main courses
Lightly Seared Australian Barramundi potato diamonds, young leeks, "matelotte" sauce       38
Olive Oil Poached Gloucester Cod bell pepper-white onion "piperade", prosciutto, espelette jus       35
Baked John Dory baby fennel, zucchini, riviera sauce       44
Butter Poached Maine Lobster salsify, tomato confit, crustacean jus       48
Roasted Atlantic Halibut razor clams, calamari, green vegetable condiment       39
Grenadin of Milk Fed Veal carrot contrast, 'laitue farcie', veal jus       48
Glazed Berkshire Pork Tournedos - Belly butternut squash, boudin noir, sage       38
Roasted Elysian Fields Lamb Saddle ender young vegetables, navarin jus       49
Duck Breast Filet "au plat" creamy polenta, shallots, radish, niçoise olives       37
Beef Tenderloin "au sautoir", Braised Shortrib macaroni au gratin, bordelaise sauce       49
cheeses
Selected Cheeses country bread, spring condiments       22
caviars
Russian Malossol Osetra (1.76 oz) buckwheat blinis, crème fraiche       400
Caspian Golden Osetra (1.76 oz) buckwheat blinis, crème fraiche       600
tasting menu $110 per person
Cucumber Vinegar Marinated Hamachi watermelon radish, long pepper, green apple mustard      
Glazed Multicolor Vegetable Composition jus de cuisson, navette oil      
Butter Poached Maine Lobster parsley leaf pasta "impression" mushroom      
Duck Breast Fillet "au plat" creamy polenta, shallots, radish, niçoise olives      
Milk Chocolate Leaf caramel chantilly, emulsion      
desserts $15
Apricot soufflé compote, rum raisin ice cream (please allow 20 min)      
Rhubarb, Strawberry granite, sour cream sorbet      
Contemporary Exotic Vacherin mango marmalade, coconut, passion fruit emulsion      
Raspberry, Lemmon Composition white chocolate parfait      
Milk Chocolate Leaf caramel chantilly, emulsion      
Dark Chocolate Sorbet coffee granite, caramelized brioche croutons      
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