The French Laundry · Menu comparison
July 29 ↠ July 30
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 5
- dishes added
- 4
- removed
- 0
- price changed
- 5
- descriptions changed
- 6
- unchanged
Added
Hawaiian Heart of Peach Palm “Falafel”
CHEF’S TASTING MENU · first documented appearance
Grilled Hawaiian Bigeye Tuna
CHEF’S TASTING MENU · first documented appearance
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
Grilled Fillet of Pacific Shima Aji
Preserved in the archive
Sweet Butter Poached Nova Scotia Lobster
Preserved in the archive
Applewood Smoked Wolfe Ranch Quail
Preserved in the archive
“Henri Hutin Brie Couronne”
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“Sacramento Delta Sturgeon, Garden Little Gem Lettuce and Cutting Celery ( 60.00 supplement )” → “Salmon Creek Pork Jowl “Rillette,” Koshihikari Rice “Porridge” and Preserved Garden Mustard Greens”
Garden Cucumber Salad
“Hawaiian Heart of Peach Palm “Falafel,” Whipped “Labneh,” Sunflower Sprouts and “Paloise” Dressing” → “—”
“Mac and Cheese”
“Hand Cut Macaroni, Aged Parmigiano Reggiano and Shaved Australian Black Winter Truffles ( 160.00 supplement )” → “Hand Cut Macaroni, Aged Parmigiano Reggiano and Shaved Australian Black Winter Truffles”
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Jacobsen Orchards Zephyr Squash Blossom “Farci,” “Pommes Purée,” Mount Shasta Chanterelle Mushroom and “Meyer Lemon Jus”” → ““Pommes Écrasées,” Roasted “Ronde de Nice” Squashes, Wild Oregon Morel Mushroom “Farci” and Forest Mushroom “Jus Gras””
Japanese Miyazaki Wagyu
“Black Elephant Garlic “Spätzle,” Garden Broccoli “Confetti” and Charred Eggplant “Bouillon” ( 135.00 supplement )” → “Bantam Hen Egg “Purée,” Corned Marcho Farms Veal Tongue, Crispy Cipollini Onion and “Béarnaise Gastrique””