Opening Week Menu at Le Bec-Fin

Although we doubt this will do much to ease the angst of the commenters on the first Le Bec-Fin menu thread, we’re posting the updated menu we received late yesterday afternoon.

Le Bec-Fin Opening Week Menu

Consommé de Volaille, Confit d’Escargot with Foraged Herbs
Or
Marinated Root Vegetables and Crème Fraiche

Quarry Hill Farm Hen Egg Garganelli, Ris de Veau, Raisins, Coriander and Sorrel Emulsion
Or
Yolk Wrapped in Swiss Chard, Potato Fondant, Truffle Gelée and Sweet Corn

Husdon Valley Foie Gras Poêlé, Caramelized Onion Brioche, Frog Hollow Peaches and Sedu
Or
Grilled Artichokes, Baby Gems and Dijon Mustard

Poached Atlantic Halibut Wrapped in Holland Leeks, Crêpe and Caviar Butter
Or
Whole Roasted Fennel, Quinoa, Baby Squash and Armando Manni Olive Oil

32 Day Dry Aged Beef, Peas, Morel Mushrooms and Sauce Bordelaise
Or
Champignons de Paris, Lemon, Young Beets and Tarte de Rye

Le Bec-Fin [Official Site]