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Le Comptoir’s vegetable and fruit plate features a seasonal medley of fresh fruits and vegetables picked from our kitchen garden. — Our vegetable and fruit plate features a seasonal medley of fresh fruits and vegetables harvested from Le Comptoir’s kitchen garden.

from the garden

AMUSE

something amusing ...

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1

FIRST COURSE

purple asparagus velouté, greek-style cashew yogurt, bread crumbs

2

SECOND COURSE

“vegetable & fruit” plate

3

THIRD COURSE

poached egg, seasonal greens from our garden, brown butter, lemon, chives, sourdough bread

4

FOURTH COURSE

tempura of haricot verts, sauce romesco, roasted garlic
or
diver scallop, meyer lemon, plum vierge*

5

FIFTH COURSE

dragon beans, lima beans, artichoke hearts, peach, sauce gastrique

6

SIXTH COURSE

asparagus ‘sylvain portay,’ corn, hon shimeji, apples, savory broth, almonds
or
* pasta alla chitarra, black summer truffles (market price)

7

SEVENTH COURSE

‘peas à la française,’ potatoes from the garden, romaine, jus d’onion
or
* prime beef, spelt berries, condiment made with garden greens

8

EIGHTH COURSE

donut hole, preserved fruit from the kitchen garden, crème chantilly, chocolate
or
* chef’s selection of seasonal cheese with garden garnish

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PRIX FIXE

$175
seasonal ingredients subject to change

* optional supplements

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WINE PAIRINGS

$125

to complement each of our 7 savory courses

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SINGLE-ORIGIN COFFEE

$18

please order at the beginning of service

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A basket filled with seasonal bounty of fruits and vegetables from chef Gary Menes' garden — A basket full of pomegranates, eggplant, Brussels sprouts, dragon beans, lemon cucumbers, kumquats, tomatoes, bell peppers, lemon, squash blossoms, kale and lettuce from Le Comptoir’s kitchen garden.