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Penrose Room bills itself as continental fine dining, but that rather stuffy label does its menu a disservice. More accurately, the prix fixe menu of three-, four- or seven-course tastings reflects executive chef Bertrand Bouquin’s penchant for combining classical French technique with seasonal ingredients in an inventive, contemporary repertoire. The appetizer selection covers both cold and hot dishes, including the famed tableside Caesar salad and delicacies featuring lobster, foie gras and game (like bacon-wrapped, stuffed saddle of rabbit).
Entrées take the classic form of protein, starch and vegetable, but otherwise they’re hardly conventional — using scallops to make ravioli “dough,” for instance, or encasing squab in the shredded Middle Eastern pastry known as kadaif. Desserts display the pastry chef’s knack for elegant concoctions featuring seasonal fruits.
Prices range from $75 for the three-course tasting to $175 for the wine-paired, seven-course chef’s tasting, but keep in mind that a few dishes at the Forbes Travel Guide Five-Star restaurant, like the appetizer sampler, incur supplemental fees.
There are three-, four- and seven-course tasting options at Penrose Room. The menu is broken down by hot and cold appetizers, entrées and desserts. All can be paired with wines. The menu changes seasonally, four times per year.