First Look at David Feau's Menu at The Royce, Opening Friday at The Langham Pasadena

The Garden Room

The Garden RoomPhoto: The Royce

Last week, like the little minxes that we are, we teased you with a few of David Feau's dishes coming to The Royce, the restaurant replacing The Dining Room at The Langham, where Top Chef winner Michael Voltaggio was the last chef to run things. The Royce opens this Friday evening and here we have the first look at Feau's menu. Broken down into sections for "hot and raw," "cold and warm," game-centric "meat and poultry," and "shellfish and seafood," each plate features a starring and co-starring item, backed by a supporting cast of market vegetables and fruit, local shellfish, clever, global sauces, and elegant international touches from Roquefort to uni to Iberico. Rabbit with cinnamon-grilled matsutake? Chestnut milk guinea hen with caviar? Lobster pomegranate? Huckleberry foie gras with extra-bitter chocolate? Yes please. There are also options for a chef's tasting menu and a full vegetarian tasting menu. See Feau's full opening menu, and a shot of the white wine room, below.

The Royce at The Langham, open Friday at 1401 S. Oak Knoll Ave. Pasadena. 626-585-6410

The Royce

The Royce's White Wine RoomPhoto-The Royce

The Royce Menu

Cold & Warm

TUNA | APPLE 18
tuna belly, with argan oil ravigote, green apple, 62° quail egg

ARTICHOKE | BEET 17
globe omaha artichoke and pressure cooked beets, hand harvested mache salad, white truffle vinaigrette

LOBSTER | POMEGRANATE 24
slow poached lobster, coleman’s farm butter lettuce, sweet onion, pomegranate hot and snow

FOIE GRAS | HUCKLEBERRY 16
foie gras “chaud” with huckleberry, chervil relish, chocolate extra bitter

Hot & Raw

PORCINI | PEAR 21
porcini and chestnut casserole “au four,” parsley, kosui pear

HEIRLOOM BEANS | VERBENA 16
farmers market heirloom beans, infused lemon verbena, champagne grapes, roquefort cheese

CABBAGE | OYSTER 19
savoy cabbage and oyster velouté, crème fraiche mignonette, domestic caviar

BERKSHIRE PORK | DATE 17
apple cider braised pork belly, hallway dates chutney, carol potato

Fish & Shellfish

SCALLOP | ENDIVE 18
diver scallops, caramelized endives and parsnips agnolotti, sake-marinière broth

COD | CITRUS 28
day boat Blackburn chatham cod, squid ink spaghetti, autumn greens, romano squash, citrus dashi broth

JOHN DORY | VENT BASQUE 29
st pierre fillet, á la plancha, black bread, iberico ham, gundillas bacalao sauce

SALMON | CELERY 29
smoked-baked loch duart salmon, pomme macaire, celery and kohlrabi fondant-croquant, uni

Meat & Poultry

RABBIT | OLIVE 28
le lapin á l’olive, cinnamon grilled matsutake mushroom, jerusalem artichoke

PIGEON | TARRAGON 34
charred and vinaigrette poached pigeon, baby vegetable

VENISON | LYCHEE 32
roasted venison loin, red cabbage ginger-lychee compote, sweet potato, snap peas

GUINEA HEN | CAVIAR 36
skinless roasted guinea hen, chestnut milk, domestic caviar, spinach leaves

BEEF | TURNIP 39
pan seared brandt beef new York steak and spiny lobster tail “surf and turf like,” onion braised scarlet turnips, marrow bone

THE ROYCE MENU TASTING 85

TUNA | APPLE
tuna belly, with argan oil ravigote, green apple, 62° quail egg

LOBSTER | POMEGRANATE
slow poached lobster, coleman’s farm butter lettuce, sweet onion, pomegranate hot and snow

COD | CITRUS
day boat Blackburn chatham cod, squid ink spaghetti, autumn greens, romano squash, citrus dashi broth

BEEF | TURNIP
pan seared brandt beef new York steak and spiny lobster tail “surf and turf like,” onion braised scarlet turnips, marrow bone

CHOCOLATE
variation of chocolate textures

CALIFORNIA GARDEN MENU TASTING 85

ARTICHOKE | BEET
globe omaha artichoke and pressure cooked beets, hand harvested mache salad, white truffle vinaigrette

HEIRLOOM BEANS | VERBENA
farmers market heirloom beans, infused lemon verbena, champagne grapes, roquefort cheese

PORCINI | PEAR
porcini and chestnut casserole “au four,” parsley, kosui pear

PATE | PARSNIPS
agnolotti filled with parsnips, green lentil and mousseron, mushroom veloute, sorrel leaf

CHOCOLATE
variation of chocolate textures

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