MENUS
LE DISTRICT LUNCH ($44)
THREE COURSE MENU FEATURING OUR SEASONAL SPECIALTIES
STARTER
(choice of)
CAULIFLOWER VELOUTÉ, SOURDOUGH CROÛTON, MINT OIL
SEABASS CRUDO, ORANGE AND WASABI DRESSING, CUCUMBER JALAPEÑO RELISH *ADD 10G KALUGA CAVIAR 40
WINTER GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS
ENTRÉE
(choice of)
ROASTED FREE RANGE CHICKEN, SWEET POTATO, ROOT VEGETABLES
BUTTERNUT SQUASH RISOTTO, BARLEY, PARMESAN, TARRAGON INFUSION
FAROE ISLAND SALMON, spring velouté, lemon purée, salmon roe
ANGUS BEEF BAVETTE, KING TRUMPET, PICKLED ONION, SPINACH PURÉE, NATURAL JUS *18 SUPPLEMENT
DESSERT
(choice of)
Mille-Feuille: Pear and Red Wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ
PLANT BASED ICE CREAM AND SORBET (Vegan, DF, GF)
LUNCH À LA CARTE
STARTERS
CAULIFLOWER VELOUTÉ, SOURDOUGH CROÛTON, MINT OIL 22
BEEF TARTARE, Lotus root chip, caper berry, shaved radishes 29
ROASTED BEET SALAD, PISTACHIO GREMOLATA, GOAT CHEESE, MINT OIL 25
SEABASS CRUDO, ORANGE AND WASABI DRESSING, CUCUMBER JALAPEÑO RELISH 24 *Add 10g Kaluga Caviar 40
WINTER GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS 22 *ADD SALMON 19 OR CHICKEN 18
MURRAY'S BURRATA, SPICED PEAR CHUTNEY, ARUGULA PESTO, MARCONA ALMOND 28
YELLOWFIN TUNA CARPACCIO, AVOCADO, pickled fresno, tamari dressing 29
ENTRÉES
BUTTERNUT SQUASH RISOTTO, Barley, parmesan, tarragon infusion 32
LOBSTER ROLL, Buttered brioche, curry aioli, pommes frites 37
GRASSFED CHEESEBURGER, Seeded bun, Gruyére, avocado, pommes frites 38
LOBSTER PACHERRI, Spiced lobster bisque, tarragon, roasted tomato 45
SEARED DIVER SCALLOPS, Roasted leeks, yuzu butter, pomegranate reduction 48
PACIFICO STRIPED BASS, Fennel-pomegranate salad, citrus fruits 45
ANGUS BEEF BAVETTE, King trumpet, pickled onion, spinach purée, natural jus 49
DESSERTS
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 19
Pear and Red Wine Mille-Feuille: goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 19
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 19
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
PLANT BASED ICE CREAM AND SORBET TRIO 17 (Vegan, DF, GF)
SELECTION OF ARTISANAL CHEESES 29
A CELEBRATION OF WINTER ($95)
A FOUR COURSE SEASONAL EXPRESSION
STARTER
PACIFICO BASS CRUDO, Orange and wasabi dressing, crisp vegetable relish
MIDDLE
SEARED DIVER SCALLOP, Roasted leeks, yuzu butter, pomegranate reduction
ENTRÉE
ANGUS BEEF BAVETTE, KING TRUMPET, pickled onion, spinach purée, natural jus
DESSERT
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET
DINNER À LA CARTE
STARTERS
CAULIFLOWER VELOUTÉ, BRIOCHE CROUTON, MINT OIL 23
BEEF TARTARE, Lotus root chip, caper berry, shaved radishes 33
ROASTED BEET SALAD, Pistachio gremolata, goat cheese, mint oil 26
PACIFICO BASS CRUDO, Orange and wasabi dressing, crisp vegetable relish 26 *Add 10g Kaluga Caviar 40
WINTER GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS 23
MURRAY'S BURRATA, Spiced pear chutney, arugula pesto, marcona almond 28
YELLOWFIN TUNA CARPACCIO, AVOCADO, pickled fresno, tamari dressing 29
PORK BELLY, Braised and grilled, caramelized eggplant, dijon mustard jus 36
ENTRÉES
BUTTERNUT SQUASH RISOTTO, Barley, parmesan, tarragon infusion 34
SEARED DIVER SCALLOPS, Roasted leeks, yuzu butter, pomegranate reduction 48
LOBSTER PACHERRI, Spiced lobster bisque, tarragon, roasted tomato 49
PACIFICO BLACK BASS, fennel-pomegranate salad, citrus 46
FAROE ISLAND SALMON, spring velouté, lemon purée, salmon roe 43
ROASTED FREE RANGE CHICKEN, SWEET POTATO PURÉE, ROOT VEGETABLES 42
BRAISED BEEF SHORT RIB, Freshly grated horseradish, celery root purée, port wine reduction 59
ANGUS BEEF BAVETTE, King trumpet, pickled onion, spinach purée, natural jus 55
SEASONAL ACCOMPANIMENTS
ROASTED BRUSSEL SPROUTS, Apple-cider honey glaze 11
WINTER ROOT VEGETABLES, Miso butter, spinach coulis, pickled hon shimeji 11
CRISPY POTATO GRATIN, truffle vinaigrette, parmesan 11
DESSERTS
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 19
Pear and Red Wine Mille-Feuille: pear wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 19
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 19
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
SELECTION OF ARTISANAL CHEESES 29
BRUNCH TASTING MENU
Three courses for $70, includes a complimentary mimosa; 12 - 4 PM
Starter (choice of)
AVOCADO TOAST, Sourdough bread, red bell pepper coulis, crispy bacon *Add soft boiled egg 6 or smoked salmon 10
FRENCH TOAST, Mixed berries, mascarpone, red wine reduction
CAULIFLOWER VELOUTÉ, Brioche croûton, mint oil
WINTER GREENS, Petite lettuce, citrus dressing, green goddess *Add salmon 19 or chicken 18
Entrée (choice of)
JUMBO LUMP CRAB CAKES, Avocado mousse, apple & celery relish
STEAK & EGGS, Crispy potatoes, tomato compote, pickled Fresno chilies *Brunch Menu Supplement 18
ORGANIC FARM EGGS BENEDICT, Brioche, smoked ham, orange maltaise
Dessert (choice of)
Pear and Red Wine Mille-Feuille: goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet
THE BUTTERFLY: Yuzu mousse, raspberry compote, pistachio sablé
PASSION FRUIT TART: Poppy seed, mango mousse and sorbet
BRUNCH À LA CARTE
Starters
BEEF TARTARE, Lotus root chip, caper berry, shaved radish 29
PACIFICO BASS CRUDO, Orange and wasabi dressing, crisp vegetable relish 24 *Add 10g Kaluga Caviar 40
WINTER GREENS, Petite lettuce, citrus dressing, green goddess 22 *Add salmon 19 or chicken 18
MURRAY’S BURRATA, Spiced pear chutney, arugula pesto, marcona almond 28
YELLOWFIN TUNA CARPACCIO, Avocado, pickled Fresno, tamari dressing 29
CARAMELIZED SPICED BACON, Crispy soft poached egg, Romesco sauce, arugula 26
Entrées
BUTTERNUT SQUASH RISOTTO, Crispy maitake, parmesan, tarragon infusion 32
LOBSTER ROLL, Buttered brioche, curry aioli, pommes frites 37
GRASSFED CHEESEBURGER, Seeded bun, Gruyère, avocado, pommes frites 38
FAROE ISLAND SALMON, spring velouté, lemon purée, salmon roe 43
STEAK & EGGS, Crispy potatoes, tomato compote, pickled Fresno chilies 49
DESSERTS
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 19
Pear and Red Wine Mille-Feuille: goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 19
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 19
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
SELECTION OF ARTISANAL CHEESES 24
BRUNCH COCKTAILS
LA MACARENA - Patrón Silver, Giffard Caribbean Pineapple, Toasted Rice-infused Pineapple Juice, fresh Lemon Juice, Simple Syrup 16
PINK GOOSE - Grey Goose Vodka, St. Germain, Watermelon, Prosecco, Fresh Cucumber, Fresh Mint 16
PÊCHETINI - Patrón Reposado, Giffard Pêche de Vigne, Giffard Triple Sec, Limeish, Fee Foam, Orange Dust 16
SUNDAY DINNER
Starters
BEEF TARTARE, Lotus root chip, caper berry, shaved radishes 29
ROASTED BEET SALAD, Pistachio gremolata, goat cheese, mint oil 26
WINTER GREENS, Petite lettuce, calamansi dressing, green goddess 23
YELLOWFIN TUNA CARPACCIO, Avocado, pickled fresno, tamari dressing 28
PORK BELLY, Braised and grilled, caramelized eggplant, dijon mustard jus 36
Entrées
BRAISED BEEF SHORT RIB, Freshly grated horseradish, celery root purée, port wine reduction 59
LOBSTER PACHERRI, Cherry tomatoes, spicy lobster sauce, tarragon 45
PACIFICO STRIPED BASS, Fennel-pomegranate salad, citrus fruits 45
SEARED DIVER SCALLOPS, Roasted leeks, yuzu butter, pomegranate reduction 48
ANGUS BEEF BAVETTE, King trumpet, pickled onion, spinach purée, natural jus 55
Seasonal accompaniments
ROASTED BRUSSEL SPROUTS, Apple-cider honey glaze 11
WINTER ROOT VEGETABLES, Miso butter, spinach coulis, pickled hon shimeji 11
CRISPY POTATO GRATIN, truffle vinaigrette, parmesan 11
Desserts
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 19
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 19
Pear and Red Wine Mille-Feuille: pear wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 19
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 19
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
SELECTION OF ARTISANAL CHEESES 24
SUNDAY SET MENU
Three courses for $70; 6 - 9 PM
Starter (choice of)
CAULIFLOWER VELOUTÉ, Brioche croûton, mint oil
WINTER GREENS, Petite lettuce, citrus dressing, green goddess
MURRAY’S BURRATA, Spiced pear chutney, arugula pesto, marcona almond
Entrée (choice of)
ROASTED FREE RANGE CHICKEN, Sweet potato purée, root vegetables
FAROE ISLAND SALMON, spring velouté, lemon purée, salmon roe
ANGUS BEEF BAVETTE, King trumpet, pickled onion, spinach purée, natural jus *18 Supplement
Dessert (choice of)
PASSION FRUIT TART: Poppy seed, mango mousse and sorbet
CARAMEL SABAYON: Chocolate pudding, cocoa nibs tuile
THE BUTTERFLY: Yuzu mousse, raspberry compote, pistachio sablé
SIGNATURE COCKTAILS
CLEAR WATER - Don Julio Blanco Tequila, Orange Liquor, Limeish, Simple Syrup 19
VANILLA SKY - Ketel One Citron Vodka, Orange Liquor, Fresh Pineapple, Lemon, Madagascar Vanilla-infused Syrup 19
LOLLYPOP - Zyr Vodka, JF Haden’s Lychee Liqueur, Elderflower Liquor, Lemongrass Foam 18
CARIBBEAN FALL - LALO Blanco Tequila, Giffard Ginger of the Indies Liqueur, Passionfruit, Lime, Agave, Cucumber, Jalapeño 19
MOUSSE - Raspberry-infused Don Fulano Reposado Tequila, Lillet Rose Aperitif, Giffard Crème de Framboise Liqueur, Lemon, Egg White 23
Lolita 2.0 - Ilegal Joven Mezcal, Giffard Mango Liqueur, Limeish, Thai Chili Pepper 18
PAPELON 96 - Santa Teresa 1796 Rum, Giffard Ginger of the Indies Liqueur, Papelon, Lime, Milk (Clarified) 19
ANGEL'S TOUCH - Angel’s Envy Bourbon, Grand Marnier Liqueur, Orange and Chocolate Bitters 22
Chicha de Vie - Eau de Vie de Raisin, Chicha Morada, Pineapple, Lime, Milk (Clarified) 19
Le Petit Croissant - Fat washed Macallan 12 Sherry Oak, Lillet Rose, Earl Grey Tea, Croissant, Salt 22
NAUTILUS - Butterfly Pea Flower-infused Hendrick’s Gin, Luxardo Bitter Bianco, Dolin Blanc Vermouth, Coastal infusion 18
AMOUR DU CAROTTE - No 3 Gin, Carrot Cordial, Thyme Liqueur, Alvarinho Wine, Limeish, Carrot Oil 19
MOCHA MARTINI - Ketel One Vodka, Mr. Black Coffee Liqueur, Espresso, Dark Chocolate Syrup 19
MOCKTAILS
LE JARDIN - Cucumber, Lime, Fine Herbs, Soda 15
ANANAS - Toasted Rice, Pineapples, Lime 15
SIÈCLES - Notas de Agave Seedlip, Limeish, Simple Syrup, Soda Water, Fresh Rosemary 15
Le Bloom Spritz - French Bloom Le Blanc, Fleur de Sureau, Soda Water, Fresh Lemon, Mint 16
WINES BY THE GLASS
CHAMPAGNE & SPARKLING (5OZ)
NV Champagne | Telmont, ‘Réserve', Brut FR 33
NV Champagne | Telmont, ‘Reserve Rosé', Brut Rosé FR 38
NV Crémant D’Alsace | Pierre Sparr, ’Brut Réserve’, FR 18
'22 Conca del Riu Anoia | Raventos | Blanc ‘de Nit,’ Rosé, ESP 16
CHAMPAGNE & SPARKLING (375mL)
NV Champagne | Billecart-Salmon, Brut Rosé 124
NV Champagne | Krug, ‘Grand Cuvee,’ Brut 228
NV Champagne | Pol Roger,’Reserve,’ Brut 135
WHITE (5OZ)
'21 Alvarinho | Valados de Melgaco, ’Moncao e Melgaco,’ Reserva, Vinho Verde, PT 19
'23 Chenin Blanc | Domaine des Aubuisières,’ Cuvée de Silex,’ Vouvray, FR 21
'22 Sauvignon Blanc | Chateau Marjosse, Entre-Deux-Mers, FR 18
'23 White Blend | Massican, ‘Annia,’ Napa Valley, CA 25
ROSÉ
'22 Rhône Blend | Château Minuty, 'Prestige', Cotes-de-Provence, FR 16
RED (5OZ)
'22 Pinot Noir | Lingua Franca, ‘Avni,’ Willamette Valley, OR 24
'22 Lagrein | Abbazia di Novacella, Trentino-Alto Adige 21
'21 Rhone Blend | Chateau l'Hospitalet, 'La Clape,' Languedoc, FR
'18 Bordeaux Blend | Château d’Arsac, ‘Le Kid d’Arsac,’ Margaux, FR 26
'21 Cabernet Sauvignon | Sinegal, Napa Valley, CA 31
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HEAD SOMMELIER HENRIQUE CASTILLO
SOMMELIER UROS TOMASOVIC
LEAD MIXOLOGIST DANIEL NIŇO
MIXOLOGIST MARCO NAVA HERNÁNDEZ
PAIRING DINNER | WEDNESDAY 2/26
FOUR COURSE SEASONAL EXPRESSION 105
WINE PAIRING FEATURING Champagne Barons de Rothschild 85
Add 10g Kaluga Caviar 40
Starter:
Seabass Crudo with orange and wasabi dressing, crisp vegetable relish
Add 10g Kaluga Caviar 40
'Concordia' Brut NV
Blanc de Blancs Champagne
Second:
Faroe Island Salmon with watercress velouté, grilled zucchini, fennel chutney
Blanc de Blancs Champagne
Rosé Champagne
Main Course:
Crispy Skin Duck Breast with blackberry, turnips, winter citrus emulsion
Rosé Champagne
Dessert:
Passion Fruit Tart with poppy seed, mango mousse and sorbet