The French Laundry · Menu comparison
August 9 ↠ August 10
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 3
- dishes added
- 3
- removed
- 0
- price changed
- 5
- descriptions changed
- 7
- unchanged
Added
Crispy Spanish Octopus
CHEF’S TASTING MENU · first documented appearance
Sautéed Fillet of Pacific Yellowtail
CHEF’S TASTING MENU · first documented appearance
Applewood Smoked Wolfe Ranch Quail
CHEF’S TASTING MENU · first documented appearance
Removed
Hokkaido Sea Scallop “à la Plancha”
Preserved in the archive
Grilled Fillet of Pacific Yellowtail
Preserved in the archive
Applewood Smoked Thomas Farms Squab
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
“Salmon Creek Pork Jowl “Rillette,” Whipped Kendall Farms “Crème Fraîche,” Garden Cutting Celery and Pink Pearl Apple “Vierge”” → “Hokkaido Sea Scallop Crudo, Young Coconut “Pudding,” Puffed Forbidden Black Rice and Garden Shiso “Vierge””
Garden Cucumber Salad
“Hawaiian Heart of Peach Palm “Falafel,” Whipped “Labneh” and “Paloise” Dressing” → “Hawaiian Heart of Peach Palm “Falafel,” Whipped “Labneh” and “Paloise” Dressing”
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Garden Elephant Garlic “Pudding,” Squash Blossom “Frittata”, Marinated Sungold Tomatoes and “English Thyme Jus”” → “Garden Broccoli “Gratin,” Elephant Garlic “Purée,” Hakurei Turnips and Lamb Reduction”
Japanese Miyazaki Wagyu
““Pommes Écrasées,” Wilted Arrowleaf Spinach, Roasted Wild Oregon Chanterelle Mushrooms and “Sauce Entrecôte”” → “Yukon Gold Potato “Confit,” Marcho Farms “Ris de Veau,” “Pommes Purée,” Sylvetta Arugula Leaves and “Bordelaise Vinaigrette””