potato and leek beignets, gruyere, horseradish
rodolphe le meunier butter
big eye tuna tartare, imperial kaluga caviar, smoked tomato, toasted baguette
eclairs - duck liver mousse, perigord black truffle, santa barbara pistachios
Didn’t taste much truffle but the slightly sweet and crisp shell paired great with the liver.
spring pea soup
crispy soft-shell crab, green beans, roasted cashews, sweet chile sauce
(new) spring caprese - gioia burrata, kojima farms kiwi, sungold tomatoes
Loved the sweet kiwis
campanelle, maine lobster, preserved meyer lemon, basil
A little bit lighter and brighter than the malfadine version but still delicious.
dover sole a la meuniere - potato mousseline, brown normandy butter, meyer lemon
Delicious firm and sweet meat with a rich sauce and a hit of acid #solefood
side of mashed butter
en croute - strawberry, rhubarb, kumquat, vanilla aka monkey brains
Slightly different prep but still my favorite dessert at republique.
