The French Laundry · Menu comparison
September 7 ↠ September 8
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 2
- dishes added
- 2
- removed
- 0
- price changed
- 5
- descriptions changed
- 8
- unchanged
Added
Pacific Shima Aji Tartare
CHEF’S TASTING MENU · first documented appearance
Sweet Butter Poached Nova Scotia Lobster
CHEF’S TASTING MENU · first documented appearance
Removed
Hokkaido Sea Scallop “à la Plancha”
Preserved in the archive
Sautéed Fillet of Pacific Yellowtail
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“Sacramento Delta Sturgeon, Fork Crushed Bantam Hen Eggs and Garden Cutting Celery” → “Crispy Salmon Creek Kurobuta Pork Jowl, King Richard Leek “à la Vinaigrette” and Bantam Hen Egg “Mousse””
“Bread and Butter”
“Laminated Brioche and Hilary Haigh’s Animal Farm Butter” → “2006 Laminated Brioche and Hilary Haigh’s Animal Farm Butter”
Applewood Smoked Thomas Farms Squab
“Rancho Gordo Pinquito Beans, Braised Hobbs’ Bacon, Garden Nasturtium Shoots and Whole Grain Mustard Sauce” → “Caramelized White Belgian Endive, Whipped Kendall Farms “Crème Fraîche,” Sicilian Pistachio and “Jus de Volailles””
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Charred Eggplant “Béchamel,” Roasted Avocado Squash, Crispy Chickpea “Panisse” and “Meyer Lemon Jus”” → “Garden Eggplant “Croquette,” Preserved Carmen Peppers, Lamb “Pepperoni” and Pimentón Reduction”
Japanese Miyazaki Wagyu
““Pommes Écrasées,” King Richard Leeks, Caramelized Cipollini Onion, Watercress Leaves and Sweet Onion “au Jus”” → “Wild Oregon Chanterelle Mushroom “Toast,” Wilted Arrowleaf Spinach, Elephant Garlic “Pudding” and Forest Mushroom “Jus Gras””