The French Laundry · Menu comparison
July 19 ↠ July 21
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 5
- dishes added
- 5
- removed
- 0
- price changed
- 4
- descriptions changed
- 6
- unchanged
Added
Garden Tomato Salad
CHEF’S TASTING MENU · first documented appearance
Pacific Shima Aji Tartare
CHEF’S TASTING MENU · first documented appearance
Sweet Butter Poached Nova Scotia Lobster
CHEF’S TASTING MENU · first documented appearance
Applewood Smoked Thomas Farms Squab
CHEF’S TASTING MENU · first documented appearance
Quesería 1605 Manchego Cheese
CHEF’S TASTING MENU · first documented appearance
Removed
Garden Cherry Tomato Salad
Preserved in the archive
Hokkaido Sea Scallop “à la Plancha”
Preserved in the archive
Sautéed Fillet of Mediterranean “Loup de Mer”
Preserved in the archive
Liberty Farms Pekin Duck
Preserved in the archive
Andante Dairy Etude Cheese “Gougère”
Preserved in the archive
Changed
“Oysters and Pearls”
““Sabayon” of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar” → ““Sabayon” of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar”
Regiis Ova Royal Ossetra Caviar
“Hawaiian Bigeye Tuna Tartare, Bantam Hen Egg “Terrine” and “Sauce Tonnato”” → “Sacramento Delta Sturgeon, Pickled Garden Cucumbers and Sweet Dill “Mayonnaise””
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Sweet Pepper “Caponata,” Crispy Chickpea “Panisse,” Garden Fairytale Eggplant and “Pimentón Reduction”” → “Brentwood Yellow Corn “Salsa,” Charred Baby Corn, Cured Garden Radishes and “Chimichurri Jus””
Japanese Miyazaki Wagyu
“Jacobsen Orchards Squash Blossom “Farci,” Cured Garden Patty Pan Squash and Crushed Spanish Caper “Bouillon”” → “Koshihikari Rice “Porridge,” Preserved Mustard Greens, Squash Blossom “Dumpling” and Charred Eggplant “Bouillon””