The French Laundry · Menu comparison
July 22 ↠ July 24
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 2
- dishes added
- 2
- removed
- 0
- price changed
- 5
- descriptions changed
- 8
- unchanged
Added
Pacific Yellowtail Sashimi
CHEF’S TASTING MENU · first documented appearance
Liberty Farms Pekin Duck
CHEF’S TASTING MENU · first documented appearance
Removed
Grilled Fillet of Pacific Shima Aji
Preserved in the archive
Applewood Smoked Wolfe Ranch Quail
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“Sacramento Delta Sturgeon, Pickled Garden Cucumbers and Sweet Dill “Mayonnaise”” → “Salmon Creek Kurobuta Pork Jowl “Rillette,” Garden Cutting Celery and Bantam Hen Egg “Gribiche””
Sweet Butter Poached Nova Scotia Lobster
““Pommes Purée,” Nantes Carrots, Broccoli “Confetti” and Tarragon “Beurre Blanc”” → “Fork Crushed Garden Fingerling Potatoes, Crispy Cipollini Onion, Nasturtium Shoots and “Crème de Homard””
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Roasted Garden Patty Pan Squashes, Morel Mushroom “Farci,” Sunflower Sprouts and “Za’atar Jus”” → “Garden Italian Eggplant “Royale,” Brentwood Yellow Corn Kernels, Pickled Hakurei Turnip and Whole Grain Mustard Sauce”
Japanese Miyazaki Wagyu
“Braised Snake River Farms Short Rib “Ravioli,” White Pearl Onion “Confit,” Garden Sylvetta Arugula Leaves and Caramelized Onion “au Jus”” → “Jacobsen Orchards Zephyr Squash Blossom “Farci,” Roasted “Ronde de Nice” Squash, Garden Sylvetta Arugula and “Marsala Jus””
“Mignardises”
“SENSE OF URGENCY” → “—”