The French Laundry · Menu comparison
July 24 ↠ July 26
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 4
- dishes added
- 4
- removed
- 0
- price changed
- 3
- descriptions changed
- 8
- unchanged
Added
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
Cultured Butter Ice Cream
CHEF’S TASTING MENU · first documented appearance
Removed
Pacific Yellowtail Sashimi
Preserved in the archive
Sweet Butter Poached Nova Scotia Lobster
Preserved in the archive
Jacobsen Orchards Double Jewel Peaches
Preserved in the archive
Kendall Farms “Crème Fraîche” Sherbet
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“Salmon Creek Kurobuta Pork Jowl “Rillette,” Garden Cutting Celery and Bantam Hen Egg “Gribiche”” → “Japanese Bluefin Tuna “Pavé,” Bantam Hen Egg “Terrine” and “Sauce Tonnato””
Liberty Farms Pekin Duck
“Poached Garden Pink Lady Apples, Whipped Kendall Farms “Crème Fraîche,” Duck “Confit Croquette” and Barrel Aged Whiskey “Gastrique”” → “White Wine Poached Garden Pink Lady Apples, Cutting Celery and “Calvados Gastrique””
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Garden Italian Eggplant “Royale,” Brentwood Yellow Corn Kernels, Pickled Hakurei Turnip and Whole Grain Mustard Sauce” → “Wild Oregon Morel Mushrooms, Brentwood Yellow Corn Kernels, “Boudin Noir” and “Whole Grain Mustard Jus””