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Le Comptoir’s vegetable and fruit plate features a seasonal medley of fresh fruits and vegetables picked from our kitchen garden. — Our vegetable and fruit plate features a seasonal medley of fresh fruits and vegetables harvested from Le Comptoir’s kitchen garden.

from the garden

AMUSE

something amusing ...

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1

FIRST COURSE

summer corn velouté, greek-style cashew yogurt, bread crumbs

2

SECOND COURSE

“vegetable & fruit” plate

3

THIRD COURSE

heirloom farm egg “en cocotte”, lettuce from our garden, brown butter, lemon, chives, sourdough bread

or

chilled poached gulf prawns ($12 supplement)

4

FOURTH COURSE

tomato confit, romano beans, pistachio vierge, sauce cuisson
or
pasta a la chitarra, australian black winter turffles (market price supplement)

5

FIFTH COURSE

artichoke barigoule, lions mane mushroom, kamut berries, snow pea, hearts of romaine, savory broth

or

prime beef, treviso, pomme pont neuf, sauce bordolaise ($35 supplement)

6

SIXTH COURSE

donut hole, preserved fruit from the kitchen garden, crème chantilly, chocolate
or
* chef’s selection of seasonal cheese with garden garnish ($15 supplement)

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PRIX FIXE

$125
(sample summer menu)

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WINE PAIRINGS

$90

to complement each of our 5 savory courses

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SINGLE-ORIGIN COFFEE

$12

please order at the beginning of service

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A basket filled with seasonal bounty of fruits and vegetables from chef Gary Menes' garden — A basket full of pomegranates, eggplant, Brussels sprouts, dragon beans, lemon cucumbers, kumquats, tomatoes, bell peppers, lemon, squash blossoms, kale and lettuce from Le Comptoir’s kitchen garden.