“Cuisine does not measure itself in terms of ... - Pierre Gagnaire

“Cuisine does not measure itself
in terms of tradition or modernity.
One must read in it the tenderness
of the chef.”
Pierre Gagnaire

MAIN COURSE
THE EARTH / LA TERRE
*IOWA RABBIT
Shallot and Pistachio Stuffed Saddle
Piquillo Pepper Puree, Genovese Pesto, Black Olives, Garlic and Potato Croquette
In Marjoram Sautéed Leg, Fondue of Tomato and Carrots, Lemon Opaline
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“Cuisine does not measure itself
in terms of tradition or modernity.
One must read in it the tenderness
of the chef.”
*VEAL LOLLIPOP
Roasted with Turmeric Butter and Orange Peel
Baby Squash Salad, Pine Nuts, Black Olive Powder and Jus
Cold Corn Soup, Granny Smith Apple, Mango, Pineapple, Greek Yogurt
*COLORADO LAMB
Roasted Saddle, Flavored with Rosemary, Thyme, Bay Leaf
Sautéed Baby Artichoke, Tamarind-Onion Paste, Lemon-Lamb Jus
Timbale of Coco Beans and Wild Mushrooms
“Panoufle Gris-Gris”
Arugula Roll, Braised Lamb Belly and Seared Cuttlefish, Shallot Vinaigrette
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58
Pierre Gagnaire
Chef Proprietaire
Chef de Cuisine
Directeur du Restaurant
Pierre Gagnaire
Ryuki Kawasaki
Matthias Maier
As a courtesy to other diners, please refrain from using cellular telephones.
An automatic gratuity of 18% will be added to parties of six or more.
* Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb milk, poultry or shellstock
reduces the risk of food borne illness. Young children, the elderly and individuals with certain health conditions may be at a
higher risk if these foods are consumed raw or undercooked.

MAIN COURSE
THE EARTH / LA TERRE
LE MENU ESPRIT
PRINTEMPS
*USDA PRIME, NEBRASKA, CORN FED
New York Sirloin 14 oz
Boneless Rib Eye 16 oz
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72
*SKATE FISH
Poached and Glazed Skate with Meyer Lemon Paste
Red Miso Gelée, Spring Vegetables, Paris Mushroom Duxelle, Black Crouton
*IDAHO KOBE STYLE BEEF
New York Sirloin 16 oz
*TEXAS MISHIMA RANCH WAGYU BEEF
Ultra Prime Marbling, BMS 8+
Beef Tenderloin 7 oz
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98
* PG SPIRIT
Grilled Santa Barbara Prawns, Spinach Velouté, Garlic and Parmesan Crumble
Maine Lobster Tail, Mustard Poached Turnips, Toasted Sesame, Traditional Bisque
Marinated Clams and Cuttlefish, Red Ahi Tuna Sashimi, Soft-Boiled Egg & Ossetra Caviar
* MEDITERRANEAN JOHN DORY
Seared Fillet, Herbs and Esplette Pepper, Baby Artichokes
Fine Foie Gras Tart, Topped with Banyuls Leaf
SELECTION OF TWO SAUCES
Peppered Sauce Champs-Elysées
Pierre Gagnaire Sauce
Bordelaise Sauce
Twisted Béarnaise
ON THE SIDE 8
ENTRE DEUX
Roederer -Champagne Sorbet, Greek Yogurt
Campari Soaked Red Beet, Salted Cucumber
* SONOMA VALLEY DUCK
Fine Sliced, Roasted Duck Breast, “A La Goutte de Sang”, Cherry-Bigarrade Sauce
Piquillo Pepper Puree, Physalis and Alexia Potato
HEIRLOOM TOMATO “PROVENCAL” GRATIN
SAUTÉED SPINACH AND ARUGULA
MIXED SEASONAL SALAD AND HERBES, FRENCH DRESSING
MASHED YUKON POTATOES, ISIGNY BUTTER
SAUTÉED POTATOES WITH GARLIC AND SHALLOTS
STEAMED VEGETABLES
GRAND DESSERT PIERRE GAGNAIRE
FIVE DESSERTS INSPIRED BY FRENCH TRADITIONAL PATISSIERIES
Coffee Panna Cotta, Baileys, Kahlua, Coffee Espuma, Lime Sorbet
Almond-Sponge Cake, Vanilla Bean Mousse, Lemon-Kirsch Syrup, Almonds
Strawberry Soup, Raspberry and Basil, Sparkling Granité
Fresh Coconut Tartlet, Coconut Gelato, Cilantro and Celery
Chocolate Ganache, Nougatine, Golden Raisins and Passion Fruit-Maple Syrup
THREE COURSE TASTING MENU 105
INCLUDING WINE PAIRING 185
SIX COURSE TASTING MENU 189
INCLUDING WINE PAIRING 309
INCLUDING GRAND PAIRING 389
FOR DIETARY RESTRICTIONS OR OTHER PREFERENCES, FEEL FREE TO ASK FOR A TAILORED PREPARATION
* Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry or shellstock
reduces the risk of food borne illness. Young children, the elderly and individuals with certain health conditions may be at a
higher risk if these foods are consumed raw or undercooked.

APPETIZERS
* A TASTE OF KARAT
“Karat” Caviar is produced by Caviar Galilee, Israel, located at the main source of the Jordan
Choice of 1 oz caviar
MP
PIERRE’S SALAD
Seasonal Mixed Salad, Semi-Dried Apricots, Rye Toast with Cheddar
Mimosa Eggs, Spinach Salad, Sorrel Fondue and Sancho Pepper Custard
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Karat “Pure Gold” Ossetra Caviar
Karat “Amber” Ossetra Caviar
Karat “Russian” Ossetra Caviar
ZEZETTE BROTH
Chicken Chiffonade, Vegetable Gnocchi, “Brandade” Cod Cake
Bloody Mary Sorbet, Ratatouille Bavaroise
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Served with
Brioche, Mimosa Eggs & Chive, Scallion, Onion, Caper, Sarrason Cream
Lemon Paste & Green Apple
*OYSTER DEGUSTATION
Fanny Bay Oysters, Ginger, White Tuna Paste and Crispy Leek
Beurre Blanc Poached Washington Bay Oysters, Artichoke Cream, Potatoes
Warm Curry-Velouté, Fried Kumamoto Oysters, Broccoli and Cauliflower
Pickled Vegetables and Sapporo Beer Granité
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KRUG AND KARAT
Krug, Grand Cuvée by the Glass
Krug, Brut Vintage 1998
MAIN COURSE
THE SEA / LA MER
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635
*COMME DANS LE SUD DE LA FRANCE
“Vialone” Saffron Risotto with Shellfish
Organic Buratta, Tomato Concassé with Rosemary, Black Olive Gelée, Arugula
Pistou Sauce, Parmesan, Green Olives, Pine Nuts and Culatello Ham
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* LINE CAUGHT MEDITERRANEAN DORADE ROYALE
Citrus Butter Poached Fillet, Tomato “Otti”, White Cabbage and Almond Crumble
Sweet and Sour Fennel Fondue, Zucchini and White Miso
“Venere” Black Rice with Golden Raisins
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Gorgonzola Ice Cream, Fresh Goat Cheese, “Mostarda di Cremona” Fruits
* SPRING IN OREGON
Fresh Morels, Braised in Oregon Sweet Wine, Crispy Tart with Paris Mushroom
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*MAINE LOBSTER
Lobster Tail, Perfumed with Sweet Wine, Carrot Cream, Orange Reduction
Knuckles Served with Patchi Broth, Lemon Gnocchi and Tapioka
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Oeuf en Gelée, Perfumed with Smoked Bacon, Mint-Infused Pea Cream
Cucumber and Green Apple Water, King Crab and Asparagus Salad
Dill-Vodka-Lime Granité, Served with Apple Compote
* LINE CAUGHT MEDITERRANEAN LOUP DE MER & PRAWNS
Fillet, Seared in Vadouvan Butter, Sautéed Santa Barbara Prawns, Parsley Salad
Baby Artichokes and Tomato, Enoki Mushrooms, Spaghettini and Shaved Bottarga
MP
*FOIE GRAS DUNDEE PINKY
Sliced Foie Gras Terrine, Served with Mango Chutney
Poached Foie Gras, Piquillo Pepper and Tomato Puree
Cocktail of Sweet Potato, Radish and Daikon with Coconut and Sesame
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* LINE CAUGHT BRITTANY TURBOT
Roasted and Poached Fillet, Finished with Terre de Sienne Butter
Fried Eggplants, Mustard Sauce
Tomato Ravioli, French Beans and Hearts of Palm Salad
MP
* Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb milk, poultry or shellstock
reduces the risk of food borne illness. Young children, the elderly and individuals with certain health conditions may be at a
higher risk if these foods are consumed raw or undercooked.

PIERRE GAGNAIRE’S
VEGAN AND GLUTEN FREE
SPIRIT
SPRING ROLL
Mesclun Salad Wrapped in Rice Paper, Crunchy Vegetables
Paris Mushroom Duxelle, Lemon Emulsion
PG SPIRIT
Salad of Asparagus, French Beans and Heart of Palms
Sautéed Potatoes, Spinach Velouté, Mixed Greens
Creamy Carrot Soup, Cauliflower, Zucchini, Tapioca
ARTICHOKE
Fried Baby Artichoke and Tomatoes, White Cabbage
Enoki Mushroom, Parsley
ENTRE DEUX
Roederer -Champagne Sorbet
Mango Chutney, Salted Cucumber
HEIRLOOM TOMATO
Provencal Semi-Confit with Rosemary&Thyme, Genovese Pesto, Piquillo Pepper, Olives
Timbale of Coco Beans and Wild Mushrooms
VARATION OF SORBETS
Seasonal Fruit Salad, Fruit Coulis and Marmalade
SIX COURSE TASTING MENU 125
INCLUDING WINE PAIRING 245