Adour Alain Ducasse
![Adour Alain Ducasse](https://cititour.com/NYC_Restaurants/photos/resto.jpg)
Restaurant Menu
APPETIZERSCUCUMBER MARINATED HAMACHI / GEODUCK
RADISH, GREEN APPLE MUSTARD 27DELICATE CAULIFLOWER VELOUTÉ
DUBARRY BAGEL, COMTÉ CHEESE 17MULTICOLOR VEGETABLE COMPOSITION
NATURAL JUS REDUCTION 19SAUTÉED DUCK FOIE GRAS
LENTILS “CASSEROLE”, RED ONION BELT 29SWEETBREAD “MEUNIÈRE”, EGG PURSE
WILD MUSHROOMS, TOASTED BRIOCHE 24TENDER RICOTTA GNOCCHI
LETTUCE, PROSCIUTTO, XÉRÈS VINEGAR 21CHILLED MAINE LOBSTER
FENNEL / GRAPEFRUIT PAIRING, POLLEN SALT 26FOIE GRAS TAPIOCA RAVIOLI
SUNCHOKE BROTH 23
CAVIARCASPIAN GOLDEN OSETRA CAVIAR (1.76 OZ)
BUCKWHEAT BLINIS, CRÈME FRAÎCHE Market price
MAIN COURSESOLIVE OIL POACHED CHATHAM COD
BELL PEPPER-WHITE ONION “PIPERADE” 32SLOW COOKED HALIBUT
GLAZED VEGETABLES, IVORY SAUCE 36STRIPED BASS “ A LA PLANCHA”
RAZOR / MANILA CLAMS, CALAMARI, SEA URCHIN ESSENCE 39DIVER DAY BOAT SCALLOPS
SALSIFY, SPINACH, BLACK TRUFFLE, SHELLFISH JUS 39ADOUR LOBSTER THERMIDOR
SWISS CHARD FONDANT, ARMAGNAC 48DUCK BREAST FILLET “AU SAUTOIR”
POLENTA, SHALLOTS, RADISH, LEMON, TAGGIASCA OLIVES 34GLAZED BERKSHIRE PORK TOURNEDOS
LADY APPLE, “BOUDIN NOIR”, JUNIPER INFUSED JUS 36SEARED VENISON MEDALLIONS
BUTTERNUT SQUASH, CELERY, QUINCE, POIVRADE SAUCE 42ROASTED COLORADO RACK OF LAMB
PIQUILLOS / APRICOT MI-CONFIT 48BEEF TENDERLOIN / BRAISED RIBS
CONTRAST OF CARROTS, “JUS DE CUISSON” 49
CHEESESELECTED CHEESES
WALNUT/RAISIN BREAD, PRESERVED AUTUMN FRUIT 22
DESSERTS 16GALA APPLE SOUFFLÉ, GRANNY SMITH COMPOTE
CALVADOS LADY FINGER, VANILLA ICE CREAMRASPBERRY COMPOSITION
CRèME BRûLÉE, SABLÉ, YUZU SORBETCONTEMPORARY EXOTIC VACHERIN
MANGO MARMALADE, COCONUT, PASSION FRUIT EMULSIONPEAR CLAFOUTIS
CARAMEL “CROUSTILLANT”, HONEY ICE CREAMTHIN CHOCOLATE LEAF LAYERS
PRALINE MOUSSE, ORANGE-GINGER SORBETDARK CHOCOLATE SORBET
COFFEE GRANITÉ, CARAMELIZED BRIOCHE CROUTONSMENU 110 PER PERSON
CUCUMBER MARINATED HAMACHI / GEODUCK
RADISH, GREEN APPLE MUSTARDFOIE GRAS TAPIOCA RAVIOLI
SUNCHOKE BROTHSTRIPED BASS “À LA PLANCHA”
RAZOR / MANILA CLAMS, CALAMARI, SEA URCHIN ESSENCEDUCK BREAST FILLET “AU SAUTOIR”
POLENTA, SHALLOTS, RADISH, LEMON, TAGGIASCA OLIVESPEAR 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.