Black Truffles
Truffle Egg
$95.00
Truffle sauce, shaved black truffles, toasted brioche $75.00 supplement when substituted on the menu
Fresh Tagliatelle
$95.00
Grated black truffles, parmesan, brown butter truffle froth $75.00 supplement when substituted on the menu
Truffle Risotto
$95.00
Acquerello rice, mascarpone, shaved black truffles $75.00 supplement when substituted on the menu
Five Cheese Agnolotti
95.00
Brown butter truffle sauce, shaved black truffles $95.00 supplement when substituted on the menu add 4grams black truffles to any dish-$80.00
$Caviar
Caviar
Golden imperial osetra caviar, 28 grams $200.00. Royal transmontanus osetra caviar, california 30 grams $150.00. Served with potato blinis, kendall farms creme fraiche, parsley, onion and lemon
Menu - First Course
Excluding noted items with supplements the ten is for the entire table and pleaseSavoy Cabbage "Potage"
$135.00
Potato, leeks, black truffle and smoked bacon mousse
Egg Caviar
$135.00
Soft poached egg, lemon-chive creme fraiche american osetra caviar $25.00 supplement
Poisson Cru
$135.00
Winter radish, wild arugula, beech mushrooms, truffle lime vinaigrette
Stonington maine diver scallops
$135.00
Yellowfoot, salsify, black truffle coulis, citrus-chive butter
Seared Foie Gras
$135.00
Endive and date mille feuille and pain d'epice $10.00 supplement
"Beet Salad"
$135.00
Broccoli, fermented turnips, prunes and candied walnuts and molasses chip
Wagyu Beef Tartare
135.00
Smoked tomato emulsion, capers and puffed rice
$Menu - Second Course
Excluding noted items with supplements the ten is for the entire table and pleaseLoup de Mer "En Ecailles"
$135.00
Bloomsdale spinach, smoked garlic and sunchoke veloute
Wild New Zealand John Dory
$135.00
Hope ranch black mussels, chanterelle mushrooms, potato, saffron, bouillabaisse broth
Lobster Bolognese
135.00
Fresh capellini, basil and brown butter truffle froth
$Entree
Prime beef new york steak
Braised beef cheek, potato gratin, young carrots, mustard greens and stinging nettle
Milbrook Farms Venison
Pithivier of venison and foie gras, parsnip, porcini mushroom and poivrade sauce
Aged Liberty Duck
Butternut squash, red wine braised radicchio, dandelion greens and toasted seeds
Tableside
Lemon-caper crusted dover sole
Squid ink orechiette, butternut squash, chanterelle mushrooms, cauliflower, almonds, sauce vin jaune $25.00 supplement when substituted on the menu
35 Day Dry Aged "Cote de Boeuf Roti" for Two
Potato-leek torte, wild mushrooms, braised little gems and herb jus $35.00 supplement when substituted on the menu
Ritusserue Chicken Stuffed with Summer Truffles For Two
Roasted root vegetables, morel mushrooms, potato mousseline, sauce albufera $35.00 supplement when substituted on the menu
Fromage
Fromage
A selection of fine cheeses $25.00 supplement
Desserts
Warm Chocolate Ganache Tart
Mint and lime cloud, dark chocolate ice cream
"Pumpkin Pie"
Cinnamon sable, riccotta cremeux, creme fraiche ice cream
Tangerine Souffle
Heilala Vanilla Ice Cream
Sticky Toffee Date Pudding
Banana, hibiscus and pecan ice cream
Chef de Cuisine
Ken Takayama
Vegetarian Tasting Menu
Chestnut Soup
Black trumpet mushrooms, chestnut crumble and whipped black truffle
Smoked Yam Tortellini
Maitake mushrooms, pumpkin seeds and sage infused butternut squash broth
"Choux Farci"
Savoy cabbage, porcini mushrooms, green tomato and almond milk
Selection of Fine Cheeses "Pumpkin Pie"
Cinnamon sable, riccotta cremeux, creme fraiche and ice cream
Menu for Melisse is provided by findrestaurantmenu.com
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