L'Oeil Tranquille

Starters & Small Plates
Starters
Oscietra Caviar Service
85
30g Russian oscietra, blinis, crème fraîche, chive oil, farm egg yolk
Hokkaido Scallops
28
Diver scallops, yuzu kosho, black garlic purée, crispy shallot, micro shiso
Foie Gras Torchon
32
Hudson Valley foie gras, Sauternes gelée, brioche, cherry mostarda
Bluefin Tuna Tartare
34
Line-caught bluefin, avocado mousse, wasabi tobiko, sesame tuile
Langoustine Bisque
24
Scottish langoustine, cognac foam, tarragon oil, puff pastry crown
Wagyu Carpaccio
38
A5 Miyazaki beef, truffle aioli, aged parmesan, arugula, crispy capers
Burgundy Escargot
22
Wild escargot, garlic-herb butter, bone marrow, sourdough
Entrees
Beef Tenderloin
26
Roasted with a savory chili infusion, served with asparagus and truffle mashed potatoes, with chimichurri aioli
Delmonico
28
Heirloom 20 oz. bone-in 100 loin grass topped with chive butter, peppercorn, cognac and leek reduction
Prime Rib
34
Aged 14 oz prime rib, slow roasted in rock salt rub served with au jus and fresh grated horseradish
New Orleans Bouillabaisse
16
Jumbo prawn, lobster tail, mussels, mirepoix and Cajun cream sauce served over red rice
Oregon Trout
16
Sautéed fresh boneless trout with tarragon butter sauce, parsley and caramelized shallots
Squash Ravioli
10
Sweet corn purée, shallot, brown butter, and sage
Coho Salmon
23
Grilled cedar plank caught salmon with chervil
Veal Scallopini
29
Thinly pounded 9 oz veal chop stuffed with yellow peppers, San Marzano tomatoes and ricotta salata
Soups & Salads
Lobster Bisque 12
Cognac with butter and cilantro
Fruit Gazpacho 8
Watermelon berries, strawberries
Bibb Salad 9
Bibb lettuce, radish, apple, and gorgonzola la boule
Caprese Salad 10
Heirloom tomatoes, fresh mozzarella, fresh basil, balsamic reduction, olive oil
Caesar Salad 9
Petite romaine, fresh parmesan, garlic croutons, anchovy