A La Carte

Globe artichoke salad with burratta mozzarella, marjoram, argan oil
$15

Seared Nantucket bay scallop with a pea risotto, sherry gastrique
$18

Confit rabbit leg agnolotti with marinated cherry tomatoes, Shiitake caps, grain mustard emulsion
$18

Seared hamachi with ras el hanout spices, compressed cucumber, Hearts of palm, ponzu
$22

Scottish salmon mi-cuit with deep fried Fanny Bay oysters, beetroot and Gruyère, horseradish cream
$16

Braised pigs head with fried quail eggs, wild arugula, anchovy and caper dressing
$14

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Pan braised halibut with braised fennel, preserved meyer lemon purée, lemongrass velouté
$32

Butter poached lobster with root vegetables, maitake petals, lobster bisque
$34

Basil steamed white bass with black trumpet, handmade pasta, baby bok choy, ginger carrot sauce
$29

Roasted Jidori chicken with truffle creamed cabbage, kohlrabi, Rosemary jus
$29

Nebraska beef tenderloin with braised escarole, short rib jam, Carrot vichy and bone marrow sauce
$38

Sonoma Lamb duo, sweet onion compote, cherry blossom, creamy polenta, jus
$36

Chef’s Tasting Menu

Smoked trout and leek chawanmushi with a soy glaze

Cubic of foie gras with saffron chutney, kumquat and citrus foam

Lobster risotto with asparagus and lime, micro cilantro

Pan fried Arctic char with caper purée, smoked golden raisin and pearl onions, “beurre rouge”

Roasted Hudson valley duck breast with kohlrabi and pickled tangerines, balsamic jus

or

Slow braised kurobuta pork belly with grilled cippolini onions, mole jus

Farmer’s market citrus terrine with yogurt sabayon, Earl Grey sorbet

or

Selection of artisanal cheeses (supplement $8)

Bittersweet Valrhona chocolate mousse with hazelnuts lavender ice cream $95

Wine pairing $75
Grand pairing $125

Nine Course Chef's Menu available upon request $110

As our produce is purchased fresh daily, please be understanding if certain dishes are unavailable