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chef’s tasting menu sample menu
(changes daily)
WILD SCOTTISH LANGOUSTINE “BOUDIN”
Wilted Arrowleaf Spinach, Glazed Garden Carrots and “Béarnaise Mousseline”
The French
Chef de Cuisine
Laundry
Chef/Propietor Thomas Keller
6640 Washington Street, Yountville, CA 94599
Opened in 1994, The French Laundry is Thomas Keller’s world- renowned, three-Michelin-starred restaurant, which has been highly regarded as one of the best restaurants in the world for the past 20 years. Two tasting menus are offered daily: a nine-course chef ’s tasting menu as well as a nine-course vegetable tasting menu. The restaurant’s beverage program is also highly regarded, consisting of an expansive wine list made up of selections from the world’s best and most distinctive producers. The Spirits program, curated by Chef himself, includes the world’s most ne and rare bottlings.
The French Laundry is a member of French-based associated Relais & Chateaux, Relais Gourmands and Traditions & Qualité organizations, recognized for their dedication to maintaining the highest international standards for hospitality and culinary excellence.
707.944.2380
www.frenchlaundry.com
David Breeden
Cuisine
Contemporary, American, French
Meals Served
Lunch, Dinner
Restaurant Hours
Lunch
Friday - Sunday 11:00 am - 1:00 pm Dinner
Daily
5:30 pm - 9:15 pm
Dining
Chef ’s Tasting Menu Tasting of Vegetables Seasonal Menus Extensive Wine List
Attire
Jacket required
Additional Services
Full Service Catering Private Dining and Events
Handicap Accessible Reservations
Required
Credit Cards
Visa, MasterCard American Express
Grand Award, annually since 2008 —Wine Spectator
Top 10 Restaurants for Best Service in the country —Opentable.com
H H H Rating,
annually since 2007
— Michelin Guide San Francisco
Top 100 Bay Area Restaurants
—San Francisco Chronicle
Food and restaurant photos courtesy of Deborah Jones and Meg Smith, respectively.
Chef Breeden photo courtesy of Sara Davis.
“OYSTERS AND PEARLS”
“Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar
ROYAL OSSETRA CAVIAR
Applewood Smoked Trout “Parfait,” Garden Dill “Bavarois” and Oyster Crackers ( 75.00 supplement )
HAWAIIAN HEARTS OF PEACH PALM
Ruby Red Grapefruit Con t, Brokaw Avocado Mousse, Garden Radishes and Greek Yogurt
ÉLEVAGES PÉRIGORD MOULARD DUCK FOIE GRAS “TERRINE”
Schmitt Family Farm Apples, Toasted Oats, Garden Sorreland Black Winter Truf e Purée ( 40.00 supplement )
SLOW COOKED FILLET OF WILD KING SALMON
Braised Fennel Bulb, Wild Purslane and Meyer Lemon Mayonnaise
SLOW ROASTED FOUR STORY HILL FARM POULARDE
Braised Garden Chard, French Prunes, Parsnip Purée and Spiced Port Wine Reduction
“CHÂTEAUBRIAND” OF MARCHO FARMS NATURE FED VEAL
Caramelized Brussels Sprouts, Garden Turnips, Savoy Cabbage Purée and Whole Grain Mustard
CHARCOAL GRILLED JAPANESE WAGYU
Caramelized Ruby Beets, Braised Brisket, Glazed Pearl Onions and “Sauce Raifort” ( 100.00 supplement )
San Francisco Cuisine Volume XV
The Premier Culinary Guide to Fine Restaurants and Wineries
www.sanfranciscocuisine.com
71
ANDANTE DAIRY “FIGARO”
Devin Knell’s 3 Year Aged Ham, Matsutake Mushrooms, Wild Arugula and Crispy Lavash
ASSORTMENT OF DESSERTS
Fruit, Ice Cream, Chocolate and Candies
PRIX FIXE 295.00 | SERVICE INCLUDED