STARTING TUESDAY, OCTOBER 1, 2024
SEVEN COURSE CHEF’S TASTING
$185 PER PERSON
Chanterelle Amontillado Consommé
Mushroom Dumplings, Shimeji Mushrooms, Braised Leeks, Cilantro Oil
Tuna Tartar
Yellow Fin Tuna, Ginger, Cucumber, Harissa Hummus, Kiwi Gel, Sesame Seeds
Duck Ragù Pappardelle
Morel Mushrooms, Duck Confit, Smoked Tomatoes, Manchego Balsamic, Black Truffle
Panko-Crusted Halibut
Roasted Artichokes, Caper Berries, Cherry Tomatoes, Pommes Purée White Sturgeon Caviar, Beurre Blanc
Intermezzo
Yuzu Sorbet
Beef Wellington
Mushrooms Duxelles, Haricot Verts, Pommes Purée, Bordelaise, Carrot Glace
Coupe De Banane
Creme De Vanille, Salted Caramel Fresh Banana, Whipped Cream
Optional Wine Pairings $115
We kindly request the entire table to participate for a harmonious dining experience.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Three Course Prix Fixe
$155 per person
Beet Gazpacho
Beets, Tomatoes, Cucumbers, Red Pepper, Jalapeno, Strawberries Mint Crème Fraiche
Caviar Osetra
Traditional Accompaniment, Crème Fraiche | $155 Supplement
Oysters
Supplement Oysters 1/2 dozen (See Server for Daily Selection) | Dozen add $10
Beet Gazpacho
Tomatoes, Cucumbers, Red Pepper, Jalapeno, Strawberries Mint Crème Fraiche
Vegetarian Carpaccio
Beets, Carrots, Radish, Artichokes, Kale, Croutons, Meyer Lemon Rose Bud Dressing
Watermelon Feta Salad
Fresh Watermelon, Bulgarian Feta, Cucumber, Mint, Pomegranate Seeds, Cilantro
Eggplant Napolean
Fried Eggplant, Heirloom Tomatoes, Burrata, Balsamic Pearls, Basil Ricotta Purée
Fusilli Sundried Tomatoes
Sundried Tomato Pesto, Mozzarella, Basil, Fig Balsamic Reduction
Grilled Octopus
Spanish Octopus Charred, Tabbouleh Salad, Harissa Vinaigrette, Tzatziki Sauce
Tuna Crudo
Yellow Fin Tuna, Citrus Caper Vinaigrette, Cucumber Thinly Sliced, Spicy Mango Salsa, Caviar
Trio King Jumbo Prawn
Jumbo Prawns, Chorizo, Tomatoes, Cilantro, Yukon Gold Potatoes
North Atlantic Salmon
Baby Zucchini, Braised Golden Beets, Sunchoke Purée, Citrus Bearnaise
Branzino
Fiddleheads, Wasabi Asparagus Purée, Sunburst Squash, Earl Grey Beurre Blanc
Scallops Risotto
Morels, Chives, Truffle Cream, Lemon Chardonnay Reduction
Steak Au Poivre (16oz)
Ribeye Steak, Mashed Potatoes, Chanterelle Marsala Sauce, White Asparagus
Chicken Cordon Bleu
Dauphinoise Potatoes, Snap Peas, Herb Lemon Dijon Sauce, Parsley Oil
Pork Tenderloin
Fingerling Potatoes, Brussels Sprouts, Peppercorn Port Reduction, Rhubarb Chutney
Beef Wellington
Mushroom Duxelles, Haricot Vert, Pommes Purée, Carrot Glaze
Spring Pea Gnocchi
Spring Pea Stew, Parmigiano, Tarragon, Sweet Peas
