The French Laundry · Menu comparison
July 21 ↠ July 27
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 4
- dishes added
- 4
- removed
- 0
- price changed
- 5
- descriptions changed
- 6
- unchanged
Added
Garden Cucumber Salad
CHEF’S TASTING MENU · first documented appearance
Hokkaido Sea Scallop “Tataki”
CHEF’S TASTING MENU · first documented appearance
Sautéed Fillet of Norwegian Halibut
CHEF’S TASTING MENU · first documented appearance
Peach Leaf “Bavarois”
CHEF’S TASTING MENU · first documented appearance
Removed
Garden Tomato Salad
Preserved in the archive
Pacific Shima Aji Tartare
Preserved in the archive
Sweet Butter Poached Nova Scotia Lobster
Preserved in the archive
Jacobsen Orchards Double Jewel Peaches
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
“Sacramento Delta Sturgeon, Pickled Garden Cucumbers and Sweet Dill “Mayonnaise”” → “Japanese Bluefin Tuna “Pavé,” Bantam Hen Egg “Terrine” and “Sauce Tonnato””
Applewood Smoked Thomas Farms Squab
“Rancho Gordo Pinquito Beans, Squab “Confit Croquette” and Whole Grain Mustard Reduction” → “White Wine Poached Garden Pink Lady Apples, Cutting Celery and “Calvados Gastrique””
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Brentwood Yellow Corn “Salsa,” Charred Baby Corn, Cured Garden Radishes and “Chimichurri Jus”” → “Wild Oregon Morel Mushrooms, Brentwood Yellow Corn Kernels, “Boudin Noir” and “Whole Grain Mustard Jus””
Japanese Miyazaki Wagyu
“Koshihikari Rice “Porridge,” Preserved Mustard Greens, Squash Blossom “Dumpling” and Charred Eggplant “Bouillon”” → “Jacobsen Orchards Zephyr Squash Blossom “Farci,” Cherry Tomatoes Garden Sylvetta Arugula and “English Thyme Jus””