Le Pavillon

French restaurant, One Vanderbilt Ave, New York, NY

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Carotte Falafel — Charred carrot, falafel, fava leaf, magnolia blossom chimichurri Vegan
• Spaghetti Caviar — Spaghetti alla chitarra, bordier seaweed butter, crispy dulse, osetra caviar
• Coquille Figue — Seared new england scallops, kataifi crusted fig, swiss chard, sauce XO
• Homard Pomme — Charcoal grilled maine lobster, wild twist apple, spelt, celery root, calvados, sauce homardine; supplement 8
• Espadon Poivrons — Grilled swordfish, cauliflower couscous, jimmy nardello peppers, basil, pine nut romesco
• Sole Truffe Noire — Wild dover sole farci, mushroom - leek "cannelloni", black truffle, chive sabayon; supplement 12
• Lotte Tomate — Herb roasted new england monkfish, grilled legume "provençal", smoked sungold tomato coulis, sauce riviera
• Fettucine Champignon — Fettuccine, mushroom sauvage, comte emulusion, black truffles
• Poulet Spätzle — Rotisserie sasso chicken, spätzle, dijon mustard, baby carrots, brussels sprouts, sauce albufera
• Agneau Fève — Roasted colorado lamb saddle, fava bean, squash blossom farci, lamb jus
• Boeuf Carotte — Roasted double r ranch striploin, short rib croquette, thumbelina carrot, king trumpet mushroom, sauce rôtissoire

Starters

• Caviar — Golden osetra caviar, lemon crème fraîche, potato blinis; supplement 165
• Saumon Oseille — Trio of atlantic salmon, wasabi, sorrel bavarois, cucumber
• Huitre Vanderbilt — John's river oyster gratinées, hazelnut, parsley-seaweed crust
• Thon Fenouil — Yellowfin tuna, fennel pollen, socca crisp, tonnato sauce
• Rouget Bouillabaisse — Mediterranean rouget, seared bay scallop, saffron potato, sauce rouille
• Avocat Fines Herbes — Grilled avocado, castle valley einkorn berries, kale, harissa, yogurt green goddess
• Oignon Époisses — Vidalia onion tart, dandelion, époisses emulsion, thyme
• Tomato Feta — Heirloom tomato salad, sucrine lettuce, tomatillo sorbet, marinated feta, grilled focaccia "anchois", gazpacho vinaigrette
• Pigeonneau Prune De Plage — Binchotan grilled squab breast, glazed leg farci, beach plum compote, arugula subric, sauce poivrade
• Pot-Au-Feu Racines — Beef consommé, braised veal cheek and short rib, horseradish, bone marrow, fall root vegetables, VSOP cognac

Desserts

• Figue Cassis — Adriatic fig, blackcurrant yogurt sherbet, meringue, fig leaf chantilly
• Melon Agrumes — Zerbinati melon, lemon biscuit, yuzu, lavender chantilly
• Myrtille Chamomile — Wild blueberry, chamomile milk foam, tahitian vanilla ice cream
• Cheesecake Mangue — Tahitian vanilla cheesecake, bordier butter sable, mango bellini
• Noisette Jivara — Milk chocolate mousse, praline croustillant, hazelnut nougatine
• Café Chocolat — Flourless chocolate biscuit, caramel cremeux, cardamom, coffee ice cream
• Fromage Abricot — Le cousin l raw cow milk, french-swiss alpines, nettle meadow kunik l cow and goat's milk, new york, usa, quinby l goat's milk, vermont, usa, bleu d'auvergne l raw cow's milk, france, tomme de brebis l sheep's milk, france, IPA glazed apricots, walnut-raisin baguette

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