Adour Alain Ducasse at the St Regis New York Menu

lobster and octopus salad, bouillabaisse consomme.

seasoned with lemon juice, cauliflower, watercress, caviar.

peekytoe crab, mint, olive oil.

avocado, hearts of palm, smoked sweet pepper mousseline.

jus de cuisson, navette oil.

rhubarb, hearts of palm, basil.

cooked au jus, pimientos, stuffed sweet peppers, white beans.

en cocotte, red wine sauce reduction, contrast of carrots.

baby purple artichoke barigoule, young onions.

baby leeks, watercress, champagne sabayon.

peekytoe crab, mint, olive oil.

jus de cuisson, navette oil.

lacquered baby eggplant, roasted apple, dolce-forte sauce.

en dodine, foie-gras, brussel sprouts, turnips, salmis sauce.

potato gnocchi, wild mushrooms, baby spinach.

spring vegetables fricassee, marjoram scented lamb jus, panisses.

“garniture bourgeoise”, sauce bordelaise.

yukon gold potato gratin, stuffed bone marrow for two.

cooked au jus, pimientos, stuffed sweet peppers, white beans.

baby eggplant, smoked ricotta, apple, dolce forte sauce.

country bread, spring condiments.

salty caramel ice cream, hazelnut, dark chocolate ganache.

mango marmalade, coconut, passionfruit emulsion.

buckwheat blinis, creme fraiche.

buckwheat blinis, creme fraiche.

sake sorbet, gribiche condiment.

warmed in a coconut curry court bouillon, cauliflower cream.

roasted and lightly smoked, fennel, shaved bottarga.

“a la plancha” sweet onion, old port reduction.

celery root royale, syrah sauce.

mango marmalade, lime gelee.

for the contrast lovers.

avocado, smoked sweet pepper mousseline.

jus de cuisson, navette oil.

“garniture bourgeoise”, sauce bordelaise.

sauteed vegetables, heirloom tomatoes, barigoule.

yuzu sorbet, light white chocolate creme.

coffee granite, caramelized brioche croutons.

octopus salad, bouillabaisse consomme, romaine condiment.

rhubarb, hearts of palm, basil.

jus de cuisson, navette oil.

summer vegetables fricassee, marjoram scented lamb jus, panisses.

baby leeks, watercress, champagne sabayon.

coffee granite, caramelized brioche croutons.

mango marmalade, coconut, passionfruit emulsion.

fennel, nicoise olives.

mornay sauce / comte cheese.

served on croutons.

served in a shot glass.

red onion compote.

ham, gruyere cheese.

served on toast.

seasonal chutney.

mango & cucumber.

served on rye toast.

fresh basil.

send your guest off with a box of our delicious macaroons boxed and bagged in our adour stationary. the gift will include a personalized note from you.

from one of the chefs with the most michelin stars in the world alain ducasse’s first english cook book is available for purchase.

toast to a memorable evening with a bottle of alain ducasse’s champagne.