Restaurant Latour

Black mission fig-sweet pecan compote. Selection of 3 & 6.

Creamy large pearl tapioca, ossetra caviar, oyster creme fraiche sabayon.

Mascarpone-enriched pasta, perigord black truffle, zucchini pearls, white truffle oil.

Cider Glazed Short Rib, Horseradish Crème Fraîche, Maple Sugar

Local Hubbard Squash, Shaved Burgundy Truffles, Crisp Piave Cheese, White Truffle Essence (10.00 supplement).

Brioche french toast, apricot chutney, toasted hazelnuts, black pepper caramel ($10.00 supplement).

Belgium endive, tomato concasse, cherry bomb radish, shaved spring onions, aged sherry vinaigrette.

Smoked muscovy duck, heritage goat cheese, grilled highland peaches, local augusta greens.

Seared tuna lardoons, idaho potato nest, haricot vert, organic greens, long island duck egg, parmesan vinaigrette we support local, natural, sustainable & organic practices whenever possible.

Whipped yukon gold potato, haricot vert batonette, summer black truffle pan sauce.

Ice Root Spinach, Vegetable "Spring Roll", Early Harvest Onion Marmalade, Roasted Game Jus

Red organic rice, braised baby artichokes, pine island pearl onions, whole grain mustard jus.

Lobster knuckle, scallops, cherry stone clams, saffron-scented panisse, yellow pea tendrils, heirloom tomato broth.

Green and yellow wax beans, chanterelle mushrooms, purple creamer potatoes, white corn-chive beurre blanc.

Duck leg confit, black forbidden rice, rainbow swisschard, roasted mission fig gastrique.

Redefined grilled ratatouille, kalamata olive crust, rosemary potato confit, natural jus.

White mountain yam puree, apple smoked bacon, wild mushroom medley, white straw asparagus, crisp green onion tempura.

Potato pave, roasted chanterelle mushroom ragout, sherry citrus glazed carrots, natural pan jus.

Selection of chef's seasonal menu garnishes, four grain risotto, long stem garlic jus.

Organic Red Rice, Globe Artichoke, Fire Roasted Pepper, Whole Grain Crayfish Mustard

Heirloom tomato, razer clams, crisp salsify, clamato jus.

New crop peanut panada, crisp snow peas, sweet golden baby carrots, green curry drizzle.

Drumstick confit, hudson valley foie gras burst, braised red cabbage, huckleberry gastrique.

Roasted baby white eggplant timbale, potato confit, pesto, game jus.

Summer squash, toasted red quinoa, bone marrow, chanterelle mushrooms.

Made From Mostly Cow Milk With a Dash of Sheep Milk from Piedmont Region, Italy

Cinnamon Apple Ice Cream, Semolina Black Walnut Cake, Bourbon Anglaise, Honey Crisp Compote

Pumpkin Gnocchi, Fresh Sage, Beurre Noisette, Crisp Piave Cheese

A sheep's milk cheese from the castilla-leon region of spain. This award winning cheese is aged for 6 months and has a firm texture with an olive nutty flavor.

Taking its name from the grasslands of minnesota, grassland blue is a raw milk cheese that is cave aged for 3 months. It develops a strong, salty and pungent taste.

This hand molded triple cream goat cheese shaped like a small dome is aged for several weeks. It has a milky and creamy texture with a hint of flower and candy flavor, making this a smoother less pungent goat cheese.

Ocooch mountain is a lip-smacking semi-soft sheep's milk cheese produced in southwest wisconsin by brenda jensen. Aged 3-4 months, this dense, nutty, slightly grainy cheese has a natural rind which is washed during aging. You might even say it's a bit of a sheep's milk salute to aged parmesan.

Upland pleasant ridge is one of the most exquisite farmstead cheeses made in america. This rich, dense and balanced cheese has a nutty, clean flavor with a milky finish that shows off the extremely high quality of the cow's milk that is used to make this cheese.

This vermont cheddar is beautifully aged for 18 months. This cheese attains a full and extraordinary balance of flavors that is coupled with a delightful toothsome texture. Served with tangerine honey & winter rosemary poached fruit.

Boar Sausage, Scottish Wood Pigeon, Cranberry Beans, Preserved Duck, Root Vegetables

Candy apple cake, caramel, green apple puree, foie gras ice cream.

Meringue ice cream, citrus sabayon, sweet wafer.

Maple creme brulee, cinnamon-maple foam, spiced pumpkin beignets.

Warm valrhona chocolate truffle cake, toasted almond dentelle, chocolate sauce, dark chocolate ice cream.

Poached pears, pistachio baklava, pear sorbet.

Toasted hazelnut crust, hazelnut comet, seckle pear compote, cream cheese ice cream.

Anjou pear-rosemary, apple cider-yuzu, cranberry mulled wine.

Selection of three cheeses: with black mission fig compote, savannah honey selection of five cheeses ($8 supplement).

Himalayan black tea with complex hints of roasted nuts & soft floral overtones in this champagne of teas.

Rich indian assam black tea & italian pressed bergamot oil. Marigold petals & safflowers add a bit of sparkle.

(Caffeine free) a robust, full-bodied, naturally decaffeinated black tea from sri lanka. Best with milk & a touch of sugar.

An exotic blend of indian black tea & aromatic spices; cardamom, cloves, cinnamon & ginger.

This pale & delicate green tea has a hint of roasted chestnuts to complement the freshness of this japanese favorite.

(Caffeine free) cool, brilliant peppermint is complemented by sunny citrus zest. The perfect herbal finale to a sumptuous dining experience.

(Caffeine free) The world's finest cacao beans create this rich, chocolate herbal tea. Accented with hints of cinnamon, fennel, licorice root, cardamom, ginger, cloves & black pepper.

Sweet, creamy & nutty; high altitude coffee full in body and rich in flavor.

Smoky & complex; very rich, smooth and full bodied, low acidity.

Spicy, sweet & fruity, hints of cherries and blueberries with a long resonant finish.

Our very own blend of sumatra and ethiopian beans; smooth, complex with a hint of spices.