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Addison

アメリカ料理店$$$$

Carmel Valley, サンディエゴ

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Addison

8.9^/10

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130枚の写真

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Summer Menu 6Le Salon 3

Summer Menu

Sample menus are subject to change.

Premier Choix

Kumamoto Oysters

Champagne and sweet and sour pear

Bigeye Tuna

Charred green asparagus and smoked egg emulsion

Mussels « à La Nage »

Green curry, coriander and coconut

Foie Gras Terrine

Cherries and chocolate brioche

Deuxième Choix

Porc Pressé

Morels, charred onions and parmesan (supplement $25)

Bouillabaisse

Baby fennel, black olives and piment d’espelette

Cèpe Mushroom Lasagna

Aged gouda and stinging nettles

Coddled Farm Egg

« Petits pois à la française »

Troisième Choix

Kobe Beef Short Rib

Mushroom gratin and potato croustillante (supplement $25)

Coffee-Roasted Canard

Koshihikari rice and candied peanuts

Salmon « Au Beurre Salé »

Beets, fennel and sauce « troisgros »

Ris De Veau Panés

Escargot à la dijonnaise, celery and capers

Quatrième Choix

Vacherin

Blueberries, whipped yogurt and verbena

Peach Parfait

Milk and honey

Mille-Feuille

Espresso, dark chocolate and hazelnut

Yuzu Posset

Crème fraîche, dates and orange marmalade

Le Salon

Small Plates

Garlic Arancinis

Anchovie aïoli

Fromage Et Fruit

"Baguette de française"

Kumamoto Oysters

Preserved lemon, horseradish and watercress

Warm Gougères

Sea salt and sherry crèmeux

Cremini Mushroom Gratin

Escargot and parsley

Signature Cocktails

Le Grand Champagne

J. lassalle champagne, grand marnier, bitters

Philanthrope

Patron silver, basil, cucumber, lime, agave

Clos Du Ciel

Bulleit rye, aperol, lemon

Mon Amour

Bombay gin, elderflower liqueur, campari, lemon

Les Belles Abeilles

Belvedere vodka, thyme, lemon, vanilla, honey

Crème à L'Orange

Buffalo trace bourbon, lillet, orange

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Addison

5200 Grand del Mar Way (at Del Mar Meadows Road)
サンディエゴ, CA 92130
アメリカ合衆国

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Addison offers guests a luxurious culinary experience unrivaled in Southern California. Relais & Chateaux Grand Chef William Bradley serves a contemporary French menu celebrating world-class ingredients through a ten-course or five-course Chef's tasting experience informed by seasonality and mast...