Plats Premiers
- Three Preparations of Smoked Salmon
  
  Shaved fennel salad, baby radish, preserved meyer lemon
- Pates Maison
  
  Assorted house-prepared pates served with cornichons and toasted brioche
- Seared Diver Scallops
  
  Garden peas, carrots, lardons and fennel
- Langoustine and Seared Sea Scallop
  
  Leek confit, garlic, cognac natural jus
- Roasted Maine Lobster
  
  Chanterelle mushrooms, tarragon and Meyer lemon emulsion
- Roasted Quail Grilled Vidalia
  
  Onion, chicories, grain mustard, apple and watercress sauce
- Roasted Veal Sweetbreads
  
  Spanish chorizo, smoked paprika and potato
- Seared Foie Gras
  
  Bing cherries, pickled ramps and star anise jus

Deuxieme
- White Asparagus Soup
  
  Grilled prawns, morel mushrooms and white truffle froth
- Duck Consomme
  
  Served with organic root vegetables and duck confit ravioli
- Spring Vegetables
  
  Organic greens, fines herbs, extra virgin olive oil and aged sherry vinegar
- Warm Asparagus Salad
  
  Crispy poached egg, frisee, mache, parmesan cheese and truffle

Les Poissons
- Grilled Tasmanian Salmon
  
  Celery root mousseline, beluga lentils, apple, watercress and horseradish emulsion
- Sauteed Loup de Mer
  
  Chanterelle mushrooms, pearl onions and cauliflower soubise

Les Viandes et Les Volailles
- Duo of Squab Breast and Crispy Veal Sweetbreads
  
  Mustard greens, quinoa, sauce depice
- Angus Beef Filet
  
  Sunchoke potato gratin, spinach, trumpet royal mushroom, shallot sauce
- Rack and Loin of Lamb
  
  Artichoke soubise, spring garlic, confit tomatoes, fennel, basil jus
- Veal Loin
  
  Chanterelle mushrooms, fiddlehead ferns, chantenay carrot puree and sauce Perigueux
- Roasted Duck Breast
  
  Confit ci pollini onion gratin, braised root vegetables, green peppercorn sauce
- Roasted Venison Loin
  
  Kabocha squash, brussels sprouts, juniper and sherry brown butter sauce

Les Fromages et Les Desserts
- Notable Artisan Cheeses
  
  Assortment of homemade Ice Cream and Sorbet
- Trio of Creme Brulee
  
  Chocolate, vanilla and passion fruit
- Pear Bavarois
  
  Served with sauteed pears and vanilla bean ice cream
- Blancmange
  
  Dried cherry almond frangipane and armagnac ice cream
- Mille-Feuille
  
  White chocolate and yogurt mousse, fresh blackberries and mandarin sorbet
- Pastry Assortment
  
  Chocolate mousse, lemon tart, coconut creme brulee and caramel ice cream
- Classic Souffles
  
  Choose grand marnier, lemon, raspberry, hazelnut or passion fruit
- Warm Chocolate Tart with Raspberries
  
  White coffee bean ice cream, vanilla froth and chocolate sauce
- Warm Flourless Chocolate Cake
  
  Served with liquid cassis ganache center and vanilla ice cream
- Fresh Apple Tart
  
  Served with green apple sorbet

Menu for Les Nomades provided by Allmenus.com

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