Opening Night Menu at Le Bec-Fin

Tonight is the opening night of Le Bec-Fin 2.0 and we received a copy of today’s $150 tasting menu. Check out Chef Walter Abrams’ first menu.

Consommé de Volaille, Confit Escargot, Foraged Herbs
Marinated Roots on Vegetable Crisp

Hen Egg Pasta, Ris de Veau, Raisins, Coriander, and Sorrel
Swiss Chard Wrapped Yolk, Potato Fondant, Truffle Gelée, and Corn

Foie Gras, Caramelized Onion Brioche, Peaches, Sedum
Grilled Artichokes, Baby Gems, Mustard, Parsley Croutons

Poached Halibut Wrapped in Holland Leeks, Crepe and Caviar Butter
Whole Roasted Fennel, Quinoa, Cherry Tomatoes, Manni

Dry Age Beef, Peas, Morel Mushrooms, Sauce Bordelaise
Champignons de Paris, Lemon, Young Beets, Tart de Rye

Yellow Springs, Meadow’Creek’Mountaineer, Local Honey, Pluots
Lemon Verbena, New Jersey Blueberries, Ginger, Candied Citrus
Cherries, Macadamia Nuts, Micheal Cluizel Mousse

Le Bec-Fin [Official Site]