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- The Hay Adams
- Dining
- The Lafayette
- Lunch Menu
Appetizers
German Goulash Soup
Diced Baby Vegetables, Fresh Herbs
$ 18
Roasted Baby Beets
Green Hummus, Petite Greens, Citrus Vinaigrette
$ 22
Spiced Parsnip Salad
Blood Orange, Toasted Hazelnut Gremolata
$ 19
Hamachi Crudo
Crunchy Vegetables, Trout Roe, Yuzu Leche De Tigre
$ 22
Seared Octopus
Crispy Potato, Heirloom Cherry Tomato, Smoked Paprika Aioli
$ 25
Entrées
Mediterranean Branzino
Fingerling Potato, Fennel, Bouillabaisse Jus
$ 40
Maryland Crab Cakes
Romanesco, Sweet Pepper, Espelette Pepper Remoulade, Lemon
$44
Seared Amish Chicken
Wild Mushroom Fricassee, Parsnip Purée, Chicken Jus
$36
Dry Aged Strip Loin
Duck Fat Potato, Chantarelle Mushroom, Fall Vegtables, Red Wine Sauce
$ 52
Gnocchi
Butternut Squash, Baby Arugula, Brown Butter, Parmigiano
$ 34
Herb Roasted Portobello
Savoy Cabbage, Celery Root, Mushroom Broth
$ 28
Tartare & Frites
Beef Tartare
Cured Egg Yolk, Caperberry, Smoked Yogurt, Bitter Green Salad
32
Tuna Tartare
Cured Egg Yolk, Caperberry, Smoked Yogurt, Bitter Green Salad
32
Sides
Pommes Purée
$12
Pommes Anna
$12
Sweet Potato Pave
$12
Seared Wild Mushrooms
$12
Charred Broccolini
$12
Grilled Asparagus
$12
Nicolas Legret - Executive Chef
The Lafayette Restaurant Supports Local Farming
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.”
A gratuity of 20% will be applied for groups of 6 or more.
Beverages
Lincoln’s Ghost
Uncle Nearest Tennessee Whiskey, Caramel Apple Cordial, Apple Bitters, Applewood Smoke
$ 32
The Pear Martini
Grey Goose Pear Vodka, St. Germain, Lime Chambord, Pineapple
$ 25
Director’s Choice White Wine
Jean-Marc Brocard, Sainte Claire
$ 17
Director’s Choice Red Wine
Heitz Cellar
$ 27
Monarch
Sparkling Apple, Ginger, Lime, Butterfly Pea Flower
13
Healthy Start
Granny Smith Apple, Cucumber, Celery, Kale, Baby Spinach