Beatrice Inn
Amuse
-
Foie Grais Torchon
Guava, cornichon, baguette
Appetizers
-
Le Grande Coquillage
oysters, assorted crudo
-
Black Kale Salad
smoked honey, capers
-
Crispy Rock Shrimp
Sautéed with ginger and garlic, shiitake mushrooms and eggplant
Main Dishes
-
Duck Flambé
Cherry jus, roast fingerlings
-
Le Burger
Forty five day aged angus, d'affinois, bordeaux onions
-
Cote de Boeuf
Escargot butter, bordelaise
-
Crispy Whole Boneless Market Fish
With pickled mango, sweet and sour pimiento sauce
Sides
-
Duck & Foie Gras Pie
Pearl onions, sauce tarragon
-
Mushroom Fried Rice
Grilled corn, dried and fresh shiitake, seaweed
-
Seasonal Asian Greens
With ginger and garlic
Dessert
-
Bone-Marrow Bourbon Crème Brulée
With Tahitian vanilla
-
Coconut Crème Brulée