The French Laundry · Menu comparison
August 11 ↠ August 12
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 3
- dishes added
- 3
- removed
- 0
- price changed
- 4
- descriptions changed
- 8
- unchanged
Added
Grilled Fillet of Pacific Shima Aji
CHEF’S TASTING MENU · first documented appearance
Nova Scotia Lobster
CHEF’S TASTING MENU · first documented appearance
Applewood Smoked Amish Green Circle Poularde
CHEF’S TASTING MENU · first documented appearance
Removed
Pacific Yellowtail Tartare
Preserved in the archive
Sweet Butter Poached Nova Scotia Lobster
Preserved in the archive
Applewood Smoked Wolfe Ranch Quail
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“Hokkaido Sea Scallop “Tartelette,” Pickled Garden Pink Pearl Apple and Hilary Haigh’s Animal Farm Buttermilk Dressing” → “Scottish Sea Trout Tartare, Bantam Hen Egg “Purée,” Brioche “Croûton” and Garden Cutting Celery”
“Bread and Butter”
“Laminated Brioche and Hilary Haigh’s Animal Farm Butter” → “2006 Laminated Brioche and Hilary Haigh’s Animal Farm Butter”
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Roasted Garden King Ka Ae Squash, “Boudin Noir,” Sunflower Sprouts and Squash Blossom “Consommé”” → “Charred Eggplant “Panisse,” Whipped “Labneh,” Roasted Garden Patty Pan Squash and “Za’atar Jus””
Japanese Miyazaki Wagyu
“Yukon Gold Potato “Confit,” Marcho Farms “Ris de Veau,” “Pommes Purée” and “Bordelaise Vinaigrette”” → ““Pommes Écrasées,” Corned Marcho Farms Veal Tongue, Caramelized Cippolini Onion and “Béarnaise Gastrique””