Brindille

Sable Breton, Fruits of the Season, Passion Fruit Sorbet

with Lemon and Hazelnut Praline Ice Cream

Pineapple, Ginger Beer Gelée, Crème Fraiche and Caramel Ice Cream

Grapefruit Nectar, Pearls of Tapioca, Toasted Coconut, Banana & Brandy Sorbet

Milk Chocolate Cremeux, Gold Leaf and Sea Salt

Poached Cherries, Chocolate & Cherries, Chocolate, Prune Armagnac

Fruit Compote and Seeded Raisin Ficelle

Gingembre, Framboise, Poire Williams, Vieille Mirabelle

No. 3 Gin, Lemon, Jacquart Brut

Russian Standard Vodka, Pineau des Charentes, Dry Vermouth, Absinthe Rinse

No. 3 Gin, Lillet Blanc, Crème de Caçao, Lemon

Michter's Bourbon, Giffard Crème de Pêche, 3 Floyds Yum Yum American Session Ale, Lemon

Hennessy Black Cognac, Combier, Lemon

Château Arton Fine Blanc Armagnac, Bastille Limousin Oak Cask Whiskey, Maurin Quina

Michter's Rye Whiskey, Jean-Luc Pasquet Cognac, Cocchi di Torin Vermouth, Benedictine D.O.M., Angostura Bitters, Peychaud's Bitter

Festive scented Herbal tea of mint and roasted cocoa beans

Spiced South African rooibos, gingers, vanilla and a secret blend of spices

Black tea with mulled spices, cider and butterscotch

High mountain estate grown Chinese green tea blended with fine Italian almond oil

High mountain green tea scented with passion fruit

Black Tea imbued with Italian organic oil of bergamot and a hint of sweet cream

Cave aged Yunnan province Chinese tea with tones of caramel

Green tea with intense organic mint leaves

Egyptian tea with a subdued floral aroma, smooth taste and notes of apple

High Mountain White Tea from Sri Lanka

The Queen of England's Favorite! Chinese black tea from Anhui

A first bloom tea from the Himalayan Mountains

Ancient smoked pine trees, dark, rich, smoky and mysterious

Black tea scented with vanilla bean, cardamom, cinnamon and star anise

Green tea scented with Kyoto Japanese cherry blossoms

Single Leaf tea from exotic Hydrangea plants from Korea

wine pairings / $55

wine parings / $100

No. 3 Gin, Lemon, Jacquart Brut

Russian Standard Vodka, Pineau des Charentes, Dry Vermouth, Absinthe Rinse

No. 3 Gin, Lillet Blanc, Crème de Caçao, Lemon

Michter's Bourbon, Giffard Crème de Pêche, 3 Floyds Yum Yum American Session Ale, Lemon

Hennessy Black Cognac, Combier, Lemon

Château Arton Fine Blanc Armagnac, Bastille Limousin Oak Cask Whiskey, Maurin Quina

Michter's Rye Whiskey, Jean-Luc Pasquet Cognac, Cocchi di Torin Vermouth, Benedictine D.O.M., Angostura Bitters, Peychaud's Bitter

Festive scented Herbal tea of mint and roasted cocoa beans

Spiced South African rooibos, gingers, vanilla and a secret blend of spices

Black tea with mulled spices, cider and butterscotch

High mountain estate grown Chinese green tea blended with fine Italian almond oil

High mountain green tea scented with passion fruit

Black Tea imbued with Italian organic oil of bergamot and a hint of sweet cream

Cave aged Yunnan province Chinese tea with tones of caramel

Green tea with intense organic mint leaves

Egyptian tea with a subdued floral aroma, smooth taste and notes of apple

High Mountain White Tea from Sri Lanka

The Queen of England's Favorite! Chinese black tea from Anhui

A first bloom tea from the Himalayan Mountains

Ancient smoked pine trees, dark, rich, smoky and mysterious

Black tea scented with vanilla bean, cardamom, cinnamon and star anise

Green tea scented with Kyoto Japanese cherry blossoms

Single Leaf tea from exotic Hydrangea plants from Korea

wine pairings / $55

wine parings / $100

Mousseline of Orange, Spring Onion, Brioche Crumble and Essence of Sancerre

Bacon / Parmesan Cheese / Butter / Cream! Wilted Frisee and a Hen Egg

with Zucchini, Swiss Chard and Bermuda Onions with a Fondue' of Soft White Corn Polenta Glazed with Ashed Goat Cheese, Ruffled Kale and French Green "Fruity" EVOO

with Caraway, Dill, Sherry and Gruyère Cheese

with Flavors of Pickled Onion, Yellow and Black Mustard Seeds and Vibrant Cauliflower, "Sunny Side Up" Quail Egg, Rye Shards, Spicy Cress Greens, Tarragon Aigrelette and Anchoïade

Salad of Roquette, Beauty Heart Radish and Candied Pecans with Spaghetti Squash, Poached Kishmish Afghani "Green" Raisins, Persimmon Jam and White Balsamic

Sorbet of Champagne Vinegar French Thyme Liqueur, Ruby Red Grapefruit, Smoked Trout Roe, Chervil and Pink Peppercorns

with Roquefort, Honey Roasted Bosc Pears and Cracked Hazelnuts, Crisp Seeded Wafer, Fromage Blanc, Praline and Banyuls Vinaigrette

with Rhubarb and Pear Friponnes, Fragrant "Pain d'Epices", Minus 8 Ice Vinegar and "Smoky" Lapsang Souchong Tea Gelée

Shaved Italian White Spring Truffles and Sweet Garlic Custard, Sauté' of Cellared Winter Root Vegetables, Crisp Salsify and Chives

with Vanilla Bean, Citrus and Spices, Caramelized Belgian Endive, Tangerines, Pea Shoots and Medjool Date

raised in Uruguay, Presented with Traditional Garnishes

with Flavors of Early Spring, Young Carrots, Sugar Snap Peas, Buttered Kohlrabi and Celery, Freshly Juiced Lemongrass Carrot Broth and Wild Crafted Watercress

"Trompette de la Mort" Mushrooms, Roasted Jerusalem Artichokes, Salpicon of Golden Beets, Cauliflower Purée, Crustacean Coral Lobster Broth and Spring Herb Sala

roasted with "Beurre Noisette" Almonds, Parisian Potatoes and Capers, Celery Root Cream, Fava Beans and Crisp Lemon Chips

with Fiddlehead Ferns, "Hen of the Woods" Mushrooms, Cipollini Onions and Roasted Fennel

with Confit Duck Leg and Braised Red Cabbage, Hakurei Turnips and Leeks, Preserved Late Winter Cranberries, Candied Honeybell Orange, Shaved Radish and Anise

Fines Herbs and Garlic Beurre de Baratte, Shallots à la Crème, Green Peppercorns and Madeira

Grilled Spring Onions, "Back" Bacon and Wild Boar Sausage, Bone Marrow Toast, White Beech Mushrooms, Butternut Squash and Thyme

Sable Breton, Fruits of the Season, Passion Fruit Sorbet

with Lemon and Hazelnut Praline Ice Cream

Pineapple, Ginger Beer Gelée, Crème Fraiche and Caramel Ice Cream

Grapefruit Nectar, Pearls of Tapioca, Toasted Coconut, Banana Brandy Sorbet

Milk Chocolate Cremeux, Gold Leaf and Sea Salt

Poached Cherries, Chocolate Cherries, Chocolate, Prune Armagnac

Fruit Compote and Seeded Raisin Ficelle

Gingembre, Framboise, Poire Williams, Vieille Mirabelle

No. 3 Gin, Lemon, Jacquart Brut

Russian Standard Vodka, Pineau des Charentes, Dry Vermouth, Absinthe Rinse

No. 3 Gin, Lillet Blanc, Crème de Caçao, Lemon

Michter's Bourbon, Giffard Crème de Pêche, 3 Floyds Yum Yum American Session Ale, Lemon

Hennessy Black Cognac, Combier, Lemon

Château Arton Fine Blanc Armagnac, Bastille Limousin Oak Cask Whiskey, Maurin Quina

Michter's Rye Whiskey, Jean-Luc Pasquet Cognac, Cocchi di Torin Vermouth, Benedictine D.O.M., Angostura Bitters, Peychaud's Bitter

Festive scented Herbal tea of mint and roasted cocoa beans

Spiced South African rooibos, gingers, vanilla and a secret blend of spices

Black tea with mulled spices, cider and butterscotch

High mountain estate grown Chinese green tea blended with fine Italian almond oil

High mountain green tea scented with passion fruit

Black Tea imbued with Italian organic oil of bergamot and a hint of sweet cream

Cave aged Yunnan province Chinese tea with tones of caramel

Green tea with intense organic mint leaves

Egyptian tea with a subdued floral aroma, smooth taste and notes of apple

High Mountain White Tea from Sri Lanka

The Queen of England's Favorite! Chinese black tea from Anhui

A first bloom tea from the Himalayan Mountains

Ancient smoked pine trees, dark, rich, smoky and mysterious

Black tea scented with vanilla bean, cardamom, cinnamon and star anise

Green tea scented with Kyoto Japanese cherry blossoms

Single Leaf tea from exotic Hydrangea plants from Korea

wine pairings / $55

wine parings / $100

Mousseline of Orange, Spring Onion, Brioche Crumble and Essence of Sancerre

Bacon / Parmesan Cheese / Butter / Cream! Wilted Frisee and a Hen Egg

with Zucchini, Swiss Chard and Bermuda Onions with a Fondue' of Soft White Corn Polenta Glazed with Ashed Goat Cheese, Ruffled Kale and French Green "Fruity" EVOO

with Caraway, Dill, Sherry and Gruyère Cheese

with Flavors of Pickled Onion, Yellow and Black Mustard Seeds and Vibrant Cauliflower, "Sunny Side Up" Quail Egg, Rye Shards, Spicy Cress Greens, Tarragon Aigrelette and Anchoïade

Salad of Roquette, Beauty Heart Radish and Candied Pecans with Spaghetti Squash, Poached Kishmish Afghani "Green" Raisins, Persimmon Jam and White Balsamic

Sorbet of Champagne Vinegar & French Thyme Liqueur, Ruby Red Grapefruit, Smoked Trout Roe, Chervil and Pink Peppercorns

with Roquefort, Honey Roasted Bosc Pears and Cracked Hazelnuts, Crisp Seeded Wafer, Fromage Blanc, Praline and Banyuls Vinaigrette

with Rhubarb and Pear Friponnes, Fragrant "Pain d'Epices", Minus 8 Ice Vinegar and "Smoky" Lapsang Souchong Tea Gelée

Shaved Italian White Spring Truffles and Sweet Garlic Custard, Sauté' of Cellared Winter Root Vegetables, Crisp Salsify and Chives

with Vanilla Bean, Citrus and Spices, Caramelized Belgian Endive, Tangerines, Pea Shoots and Medjool Date

raised in Uruguay, Presented with Traditional Garnishes

with Flavors of Early Spring, Young Carrots, Sugar Snap Peas, Buttered Kohlrabi and Celery, Freshly Juiced Lemongrass Carrot Broth and Wild Crafted Watercress

"Trompette de la Mort" Mushrooms, Roasted Jerusalem Artichokes, Salpicon of Golden Beets, Cauliflower Purée, Crustacean Coral Lobster Broth and Spring Herb Sala

roasted with "Beurre Noisette" Almonds, Parisian Potatoes and Capers, Celery Root Cream, Fava Beans and Crisp Lemon Chips

with Fiddlehead Ferns, "Hen of the Woods" Mushrooms, Cipollini Onions and Roasted Fennel

with Confit Duck Leg and Braised Red Cabbage, Hakurei Turnips and Leeks, Preserved Late Winter Cranberries, Candied Honeybell Orange, Shaved Radish and Anise

Fines Herbs and Garlic Beurre de Baratte, Shallots à la Crème, Green Peppercorns and Madeira

Grilled Spring Onions, "Back" Bacon and Wild Boar Sausage, Bone Marrow Toast, White Beech Mushrooms, Butternut Squash and Thyme

Sable Breton, Fruits of the Season, Passion Fruit Sorbet

with Lemon and Hazelnut Praline Ice Cream

Pineapple, Ginger Beer Gelée, Crème Fraiche and Caramel Ice Cream

Grapefruit Nectar, Pearls of Tapioca, Toasted Coconut, Banana & Brandy Sorbet

Milk Chocolate Cremeux, Gold Leaf and Sea Salt

Poached Cherries, Chocolate & Cherries, Chocolate, Prune Armagnac

Fruit Compote and Seeded Raisin Ficelle

Gingembre, Framboise, Poire Williams, Vieille Mirabelle