Adour Alain Ducasse

Adour Alain Ducasse

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Restaurant Menu


APPETIZERS

CUCUMBER MARINATED HAMACHI / GEODUCK
RADISH, GREEN APPLE MUSTARD 27

DELICATE CAULIFLOWER VELOUTÉ
DUBARRY BAGEL, COMTÉ CHEESE 17

MULTICOLOR VEGETABLE COMPOSITION
NATURAL JUS REDUCTION 19

SAUTÉED DUCK FOIE GRAS
LENTILS “CASSEROLE”, RED ONION BELT 29

SWEETBREAD “MEUNIÈRE”, EGG PURSE
WILD MUSHROOMS, TOASTED BRIOCHE 24

TENDER RICOTTA GNOCCHI
LETTUCE, PROSCIUTTO, XÉRÈS VINEGAR 21

CHILLED MAINE LOBSTER
FENNEL / GRAPEFRUIT PAIRING, POLLEN SALT 26

FOIE GRAS TAPIOCA RAVIOLI
SUNCHOKE BROTH 23


CAVIAR

CASPIAN GOLDEN OSETRA CAVIAR (1.76 OZ)
BUCKWHEAT BLINIS, CRÈME FRAÎCHE Market price


MAIN COURSES

OLIVE OIL POACHED CHATHAM COD
BELL PEPPER-WHITE ONION “PIPERADE” 32

SLOW COOKED HALIBUT
GLAZED VEGETABLES, IVORY SAUCE 36

STRIPED BASS “ A LA PLANCHA”
RAZOR / MANILA CLAMS, CALAMARI, SEA URCHIN ESSENCE 39

DIVER DAY BOAT SCALLOPS
SALSIFY, SPINACH, BLACK TRUFFLE, SHELLFISH JUS 39

ADOUR LOBSTER THERMIDOR
SWISS CHARD FONDANT, ARMAGNAC 48

DUCK BREAST FILLET “AU SAUTOIR”
POLENTA, SHALLOTS, RADISH, LEMON, TAGGIASCA OLIVES 34

GLAZED BERKSHIRE PORK TOURNEDOS
LADY APPLE, “BOUDIN NOIR”, JUNIPER INFUSED JUS 36

SEARED VENISON MEDALLIONS
BUTTERNUT SQUASH, CELERY, QUINCE, POIVRADE SAUCE 42

ROASTED COLORADO RACK OF LAMB
PIQUILLOS / APRICOT MI-CONFIT 48

BEEF TENDERLOIN / BRAISED RIBS
CONTRAST OF CARROTS, “JUS DE CUISSON” 49


CHEESE

SELECTED CHEESES
WALNUT/RAISIN BREAD, PRESERVED AUTUMN FRUIT 22


DESSERTS 16

GALA APPLE SOUFFLÉ, GRANNY SMITH COMPOTE
CALVADOS LADY FINGER, VANILLA ICE CREAM

RASPBERRY COMPOSITION
CRèME BRûLÉE, SABLÉ, YUZU SORBET

CONTEMPORARY EXOTIC VACHERIN
MANGO MARMALADE, COCONUT, PASSION FRUIT EMULSION

PEAR CLAFOUTIS
CARAMEL “CROUSTILLANT”, HONEY ICE CREAM

THIN CHOCOLATE LEAF LAYERS
PRALINE MOUSSE, ORANGE-GINGER SORBET

DARK CHOCOLATE SORBET
COFFEE GRANITÉ, CARAMELIZED BRIOCHE CROUTONS

MENU 110 PER PERSON

CUCUMBER MARINATED HAMACHI / GEODUCK
RADISH, GREEN APPLE MUSTARD

FOIE GRAS TAPIOCA RAVIOLI
SUNCHOKE BROTH

STRIPED BASS “À LA PLANCHA”
RAZOR / MANILA CLAMS, CALAMARI, SEA URCHIN ESSENCE

DUCK BREAST FILLET “AU SAUTOIR”
POLENTA, SHALLOTS, RADISH, LEMON, TAGGIASCA OLIVES

PEAR CLAFOUTIS
caramel “croustillant”, honey ice cream


FOOD PAIRING MENU ONLY AVAILABLE FOR THE ENTIRE TABLE




 

PLEASE NOTE: All menu items and prices are subject to change.



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