Chef’s Grand Collection
Collection Menu 115.
Wine Pairing 105.
This is a sample seasonal menu.
Click here to download the current Daily Menu (pdf)
and the Wine List (pdf)
Amuse-Bouches
*
Garden Carrots, Garden Coriander Berries, Black Olive, Upland Cress
*
Garden Vegetable Tart, Ricotta, Roasted Vegetables
*
New Crop Garden Potatoes, Foie Gras, Sherry, Local Sour Cherries
*
Sepia Risotto, Fennel, Olive Oil
*
Lobster, Israeli Couscous, Cucumber, Wood Sorrel
*
Strawberry & Garden Mint
*
Hake, Corn, Homemade Chorizo
*
Duck Watermelon, Nasturtium, Wild Hebs & Flowers
*
Scentsation, Black Walnut, Pickled Watermelon Rind
*
Peach, Basil, Lemon
*
Petits Fours
* * * * *
Chef’s Menu
Summer Menu 85.
Wine Pairing 75.
Amuse-Bouches
*
Garden Carrots, Garden Coriander Berries, Black Olive, Upland Cress
*
Garden Vegetable Tart, Ricotta, Roasted Vegetables
*
Sepia Risotto, Fennel, Olive Oil
*
Strawberry & Garden Mint
*
Hake, Corn, Homemade Chorizo
*
Duck Watermelon, Nasturtium, Wild Hebs & Flowers
*
Araguani, Cherry, Rosemary, Pistachio
*
Petits Fours
* * * * *
Chef’s Grand Vegetable Collection
115.
Canapés
*
Amuse-Bouches
*
Garden Carrots, Garden Coriander Berries, Black Olive, Upland Cress
*
Garden Vegetable Tart, Ricotta, Roasted Vegetables
*
New Crop Garden Potatoes, Roasted Fig, Local Sour Cherries
*
Garden Broad Beans, Hazelnuts, Chervil, Plums
*
Fried Green Tomato, Corn, Corn Relish
*
Strawberry & Garden Mint
*
Garden Okra & Peppers, Pickled Chanterelle, Whole Milk
*
Garden Cucumber, Watermelon, Nasturtium, Wild Herb & Flowers
*
Crema de Blue, Black Walnut, Pickled Watermelon Rind
*
Peach, Basil, Lemon
*
Araguani, Cherry, Rosemary, Pistachio
*
Petits Fours
*
* * * * *
Chef’s Vegetable Collection
85.
Amuse-Bouches
*
Garden Carrots, Garden Coriander Berries, Black Olive, Upland Cress
*
Garden Vegetable Tart, Ricotta, Roasted Vegetables
*
New Crop Garden Potatoes, Roasted Fig, Local Sour Cherries
*
Strawberry & Garden Mint
*
Garden Okra & Peppers, Pickled Chanterelle, Whole Milk
*
Garden Cucumber, Watermelon, Nasturtium, Wild Herb & Flowers
*
Peach, Basil, Lemon
*
Petits Fours
*
Dinner seatings from 6:00 p.m. Friday and Saturday;
from 5:00 p.m. Sunday evening.
Christopher Bates, Hotel Fauchère Executive Chef
Andreas Blattner, Sous Chef
Benjamin Youngquest, Pastry Chef
