JP CHALLET MENU

THE FIVE ELEMENTS

APPETIZERS/MAINS
Lobster Bisque, Shrimp, Tomato, Ginger Oil 17/28
   
Salmon Macaron, Snow Crab, Wasabi, Leeks, Orange 19/32
   
Steak Tartare, Potato Blinis, Harissa Sauce, Gherkins, Toast 18/30
   
Calamari, Avocado, Tomato, Celery Cannoli 17/28
   
Seared Foie Gras, Pineapple, Berlingot, Heirloom Carrots, Ravigote 20/34
   
Salmon Tandoori, Cucumber, Avocado, Seaweed Salad, Tobiko 19/32
   
Lamb T-Bone, Harissa, Chickpeas, Raspberry, Saffron 21/36
   
Duck Magret, Truffle, Zitoni, Gastrique, Moroccan Olives 25/35
   
Our Own Fresh Pasta Made Daily 17/28

 

DESSERT
White Peach Panna Cotta 12
lace cookie, cherry coulis, pastis ice cream
Raspberry Chiboust 12
strawberry coulis, fleur d’oranger ice cream
Plum Tart 12
candied walnuts, meringue, honey lavender ice cream
Coconut-Pineapple Layered Sablé 12
passion fruit caviar, toasted coconut ice cream
Hazelnut-Milk Chocolate Dacquoise 12
cacao nib tuile, hazelnut ice cream
Selection of Domestic & Artisanal Cheeses 3 for 15
served with dried fruit, nuts and jelly

CHEF’S TASTING MENU
Chef JP Challet is happy to create a customized tasting menu for you. Please inquire with your server or email us at thefifthgrill@thefifth.com