L'Orangerie

This restaurant is closed.

Reservations

Le Caviar 110.00: ‘Tsar Nicoulai’ California Estate Osetra Caviar (1 oz.), Potato Waffle, Sour Cream and Condiments‘
Le Foie Gras 29.00: Terrine of Foie Gras with Rhubarb Gelee, Spiced Apple Chutney and a Slice of Toasted Kougelhopf. Served with French String Bean Salad
Les Légumes et les Herbes 21.00: Bed of Tomato and Basil Gelee, ‘Greek’-Style Vegetables with Fresh Herbs, Fromage Blanc and Tomato-Basil Sorbet
Le Thon Rouge d'Hawaii 24.00: Tataki of Ahi Tuna with Spices and Sesame Seeds on a Daikon Carpaccio - Served with Cucumber-Yuzu Granité
Salade Printanière Rafraichie au Citron 18.00: Spring Garden Vegetable Salad with Exotic Cumbawa Lemon Leaves and Olive Oil Vinaigrette
La Creme Brulee 16.00: Creme Brulee of Foie Gras with Green Apple Mousse

Les Oeufs 36.00: Eggs in their Shell with ‘Tsar Nicoulai’ Osetra Caviar, Golden Sourdough Crisp
Le Tourteau et La Gambas (Servis Tièdes) 29.00: Warm Pacific Crab and Prawn Salad Served with Celery and Mango in an Almond Emulsion

Le Thon Rouge d’Hawaii 46.00: Ahi Tuna Steak Served with Caramelized Mango, Honshimeji Mushrooms and Mint-Scented Spring Baby Peas
Le St Pierre 37.00: Grilled Filets of John Dory, Summer Vegetables in a Tarragon Broth, Warm Citrus Vinaigrette
Les Coquilles St Jacques 42.00: Asian-Style Roasted Maine Scallops with Seasonal Vegetables and a Coconut Emulsion
Le Boeuf 49.00: Grilled Prime Beef Tenderloin Served with Potato Soufflées, Béarnaise Sauce, Baby Carrots and Stuffed Lettuce
L’Agneau 47.00: Saddle of Colorado Lamb Served Gremolata-Style, Parmentier of Lamb Confit, Roasted White Asparagus and Vegetable Calisson in a Mint-Scented Jus
Le Pigeon 42.00: Candy-Crusted Breast of Squab, Confit of Legs, Parsley Purée with Vanilla, Oriental-Style Bulgur
Le Veau 54.00: Roasted Milk-Fed Veal Chop with an Aged Parmesan Cheese Crust, Onion Ravioli with Pistou in a Sage Reduction
Le Poulet 36.00: Roasted Breast of Chicken with Lemon Verbena, Seasonal Farmer’s Market Vegetables and a Potato Cocotte

La Pomme 15.00: Apple Tart Baked ‘A La Minute’, Vanilla Ice Cream and Whipped Cream
La Crème Brulée 15.00: Lemon Verbena Crème Brulée, Lemon Sorbet and Walnut Nougatine
Le Soufflé au Chocolat 16.00: Chocolate Soufflé with Warm Chocolate Sauce and Vanilla Ice Cream
Le Soufflé au Grand Marnier 18.50: Grand Marnier Soufflé with Crème Anglaise
Le Millefeuille 16.00: Raspberry Napoleon, Raspberry Coulis and Rhubarb Ice Cream
Les Sorbets et la Glace 15.00: Assorted Sorbets and Ice Creams, Orange and Ginger Almond Tuile
Le Chocolat 16.00: Warm Chocolate Tart with Citrus Marmalade and Orange Sorbet