The French Laundry · Menu comparison
August 3 ↠ August 5
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 4
- dishes added
- 4
- removed
- 0
- price changed
- 3
- descriptions changed
- 8
- unchanged
Added
Pacific Shima Aji Tartare
CHEF’S TASTING MENU · first documented appearance
Hokkaido Sea Scallop “Poêlée”
CHEF’S TASTING MENU · first documented appearance
Liberty Farms Pekin Duck
CHEF’S TASTING MENU · first documented appearance
Garden Strawberry “Île Flottante”
CHEF’S TASTING MENU · first documented appearance
Removed
Crispy Spanish Octopus
Preserved in the archive
Fillet of Pacific Shima Aji
Preserved in the archive
Applewood Smoked Wolfe Ranch Quail
Preserved in the archive
K&J Orchards O’Henry Peaches
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“Hawaiian Bigeye Tuna “Pavé,” Compressed Summer Melons and Young Ginger “Gastrique”” → “Santa Barbara Spot Prawn “Cocktail,” Bantam Hen Egg “Mousse” and Pickled Garden Celeries”
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Paty Pan Squash “Farci,” Preserved Wild Ramps, Garden Sylvetta Arugula and “Meyer Lemon Jus”” → “Wild Oregon Chanterelle Mushroom “Tapenade,” Wilted Arrowleaf Spinach, Brentwood Yellow Corn Kernels and Forest Mushroom “Jus Gras””
Japanese Miyazaki Wagyu
“Forest Mushroom “Ravioli,” Pickled Garden Elephant Garlic and “Bordelaise Consommé”” → “Garden Elephant Garlic “Spätzle,” Koshihikari Rice “Porridge,” Broccoli “Confetti” and Charred Eggplant “Bouillon””