Pierre's Restaurant

daily selection of chilled oysters on the half-shell

piquillo pepper cocktail sauce, lemon vinaigrette, celery leaf

lychee, jalapeño, sesame, cucumber, avocado, shrimp chips

classic accouterments, toasted baguette, crispy capers, truffle garlic emulsion, quail egg yolk

shrimp cocktail, spiny tail lobster, chef's oyster selection, tuna tartar, classic accoutrements

caramelized vidalia onions, brioche & pickwick cheddar

fresh costa rican hearts of palm, valencia orange supreme, candied cracked pistachio, green goddess dressing, shaved radish

seasonal varietal heirloom tomato, compressed arugula, italian pistachio pesto, Saba vinegar, sliced prosciutto, focaccia croutons

green pea soubise, pink peppercorn cracker, lemon & dill miso drizzle

garlic, butter, puff pastry

victoria rhubarb purée, crispy spiced fried beets, candied pistachios

crushed purple fingerling potatoes, basil pesto, heirloom cherry tomato vinaigrette

sautéed fingerling potatoes, fennel pikliz, crab butter

yukon potato purée, sautéed oyster mushrooms, green pea & sherry vinegar velouté

roasted garlic trumpet mushrooms, grosse frites lyonnais, bordelaise sauce

hickory grilled marinated lamb loin, slow braised neck, ratatouille cous cous, zucchini tzatziki, grilled flatbread

confit new-season potatoes with rosemary, violet artichokes, watercress salsa verde

roasted wild mushrooms, asparagus, parmesan broth

6-course tasting menu prepared by our talented chef, Stuart Dove. Each course represents seasonal selections, highlighting premium ingredients recognized at a regional and national level. Please inquire with your server about today's availability. Full participation from the table required.