L'Explorateur / Menu

Winter 2008

Petits Plats

Hamachi Carpaccio | Horseradish | Chili oil | 11

Spanish Remjon | Olives | Fennel | Orange | 11

Fresh Oysters, Acid, Salt. Repeat 6 times | 15

Petit Fish and Chips | Herb Aioli | Champagne Vinegar | 9

Onion and Mushroom Soup Gratin | 9

Butternut and Acorn Squash Soup | Spiced White Chocolate | 9

Apple | Fennel | Medjool Date | Marcona Almonds | Champagne Vinaigrette | 8

Fischer Farms Korean Style Shortribs | Lime Pickles | 9

Spicy Frog’s Legs | Parsley | Garlic | Grilled Bread | 8

Sweetbread and Swiss Chard Risotto | 9

Pear and Escargots Ravioli | Point Reyes Farmstead Blue | 15

L'explorateur refrains from serving Sea Bass, Grouper, Shark, and Swordfish in support of Oceana and The NRDC’s educational efforts to speed the recovery of these endangered species.

Plat Principal

White King Salmon | Feta | Pear Risotto | Chanterelle | Truffle-Honey Broth | 29

Crispy Gunthorp Duck Confit | Roasted Candy Stripes | Stuffed Espelette peppers | 28

French Steak | Filet Mignon | Seared Foie Gras | Pomme Purèe | 36

Pacific Snapper | Scotch Eggplant | Date-Olive Romesco | 28

Pan Roasted Lamb Loin | Parsnip | Cocoa-Veal Stock Reduction | Brussels Sprouts | 26

Indiana Goat and Marguez Sausage Cassoulet | 26

Celery Gnocchi | Roasted Chestnut | Roasted Parsnip and Carrot | 25

Fresh Pappardelle | Gunthorp Pork Bolognese | Parmagiana Reggiano | 25

L’explorateur’s three course tasting menu paired with wine | 70