MENUS
LE DISTRICT LUNCH ($39)
THREE COURSE MENU FEATURING OUR SEASONAL SPECIALTIES
STARTER
(choice of)
CAULIFLOWER VELOUTÉ, SOURDOUGH CROÛTON, MINT OIL
SEABASS CRUDO, ORANGE AND CUCUMBER DRESSING, CRISP VEGETABLE 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, CAULIFLOWER MOUSSE, ORANGE-SAFFRON REDUCTION
ANGUS BEEF BAVETTE, LEEKS SOUBISE, DAIKON, CIPOLLINI ONION, NATURAL JUS (18 SUPPLEMENT)
DESSERT
(choice of)
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET
Mille-Feuille: Pear and Red Wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ
PLANT BASED ICE CREAM AND SORBET TRIO (Vegan, DF, GF)
LUNCH À LA CARTE
STARTERS
CAULIFLOWER VELOUTÉ, SOURDOUGH CROÛTON, MINT OIL 21
BEEF TARTARE, Lotus root chip, caper berry, shaved radishes 27
SEARED SCALLOPS, Celery root purée, grilled apples, carrot reduction 36
SEABASS CRUDO, ORANGE AND CUCUMBER DRESSING, CRISP VEGETABLE RELISH 22 *Add 10g Kaluga Caviar 40
WINTER GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS 21 *ADD SALMON 19, CHICKEN 18
MURRAY'S BURRATA, SPICED PEAR CHUTNEY, ARUGULA PESTO, MARCONA ALMOND 26
YELLOWFIN TUNA CARPACCIO, AVOCADO, pickled fresno, tamari dressing 25
ENTRÉES
BUTTERNUT SQUASH RISOTTO, Barley, parmesan, tarragon infusion 31
LOBSTER ROLL, Buttered brioche, curry aioli, pommes frites 35
GRASSFED CHEESEBURGER, Seeded bun, Gruyére, avocado, pommes frites 34
LOBSTER RIGATONI, Spiced lobster bisque, tarragon, roasted tomato 39
PACIFICO STRIPED BASS, Fennel-pomegranate salad, citrus fruits 43
ANGUS BEEF BAVETTE, Leeks soubise, daikon, Cipollini onion, natural jus 48
DESSERTS
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 18
Mille-Feuille: Pear and Red Wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 18
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 18
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
A CELEBRATION OF WINTER ($85)
A FOUR COURSE SEASONAL EXPRESSION
STARTER
PACIFICO BASS CRUDO, Orange and cucumber dressing, crisp vegetable relish *ADD 10G KALUGA CAVIAR 40
MIDDLE
SEARED DIVER SCALLOP, Braised leeks, yuzu butter, pomegranate reduction
ENTRÉE
ANGUS BEEF BAVETTE, SOUBISE, DAIKON RADISH, CIPOLLINI ONION, NATURAL JUS
DESSERT
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET
DINNER À LA CARTE
STARTERS
CAULIFLOWER VELOUTÉ, BRIOCHE CROUTON, MINT OIL 21
BEEF TARTARE, Lotus root chip, caper berry, shaved radishes 29
ROASTED BEET SALAD, Pistachio gremolata, goat cheese, mint oil 24
PACIFICO CRUDO, Orange and wasabi dressing, crisp vegetable relish 22 *Add 10g Kaluga Caviar 40
WINTER GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS 21
MURRAY'S BURRATA, Spiced pear chutney, arugula pesto, marcona almond 27
GRILLED OCTOPUS, Bell pepper sauce, chive coulis, onion espuma 34
YELLOWFIN TUNA CARPACCIO, AVOCADO, pickled fresno, tamari dressing 24
ENTRÉES
BUTTERNUT SQUASH RISOTTO, Barley, parmesan, tarragon infusion 31
SEARED DIVER SCALLOP, Braised leeks, yuzu butter, pomegranate reduction 44
LOBSTER RIGATONI, Spiced lobster bisque, tarragon, roasted tomato 39
PACIFICO BLACK BASS, fennel-pomegranate salad, citrus 43
FAROE ISLAND SALMON, Cauliflower mousse, orange-saffron reduction 41
ROASTED FREE RANGE CHICKEN, SWEET POTATO PURÉE, ROOT VEGETABLES 39
BERKSHIRE PORK CHOP, Charred eggplant, pickled blueberries, lacinato kale 37
ANGUS BEEF BAVETTE, LEEK SOUBISE, DAIKON, CIPOLLINI ONION, NATURAL JUS 48
SEASONAL ACCOMPANIMENTS
CRISPY BRUSSEL SPROUTS, Apple-cider honey glaze 11
GRILLED BROCCOLINI, Fresno dressing 11
HERB FINGERLING POTATOES, Rosemary butter, garlic aioli 11
DESSERTS
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 18
Mille-Feuille: Pear and Red Wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 18
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 18
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
SELECTION OF ARTISANAL CHEESES 24
BRUNCH TASTING MENU
Three courses for $59, includes a complimentary mimosa; 12 - 4 PM
Starters (choice of)
AVOCADO TOAST Sourdough bread, red bell pepper coulis, crispy bacon Add poached eggs 6 or smoked salmon 10
FRENCH TOAST MILLE-FEUILLE Mixed berries, mascarpone
CAULIFLOWER VELOUTÉ Brioche crouton, mint oil
WINTER GREENS Petite lettuce, calamansi dressing, green goddess *Add salmon 19 or chicken 18
Entrées (choice of)
JUMBO LUMP CRAB CAKES Avocado mousse, apple & celery relish
STEAK & EGGS Potatoes confit, tomato compote, pickled Fresno chilies; Brunch Menu Supplement 18
BUTTERNUT CAVATELLI Sage infused brown butter, pearl onion confit
ORGANIC FARM EGGS BENEDICT Brioche, creamed spinach
ANGUS BEEF BAVETTE Leeks soubise, daikon, Cipollini onion, natural jus; Brunch Menu Supplement 18
Desserts (choice of)
PASSION FRUIT TART: Poppy seed, mango mousse and sorbet
Mille-Feuille: Pear and Red Wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet
THE BUTTERFLY: Yuzu mousse, raspberry compote, pistachio sablé
À LA CARTE
Starters
BEEF TARTARE Lotus root chip, caper berry, shaved radish 27
PACIFICO BASS CRUDO Citrus cured, key lime, strawberry coulis 22; Add 10g Kaluga Caviar 40
WINTER GREENS Petite lettuce, calamansi dressing, green goddess 21; Add salmon 19 or chicken 18
MURRAY’S BURRATA Sweet & sour cranberry, pine nut gremolata 26
YELLOWFIN TUNA CARPACCIO Avocado, pickled Fresno, tamari dressing 25
Entrées
CAROLINA RICE RISOTTO Crispy maitake, bell pepper emulsion 30
LOBSTER ROLL Buttered brioche, curry aioli, pommes frites 35
FAROE ISLAND SALMON Cauliflower mousse, orange-saffron reduction 43
GRASSFED CHEESEBURGER Seeded bun, Gruyère, avocado, pommes frites 34
ANGUS BEEF BAVETTE Leeks soubise, daikon, Cipollini onion, natural jus 48, Brunch Menu Supplement 18
DESSERTS
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 18
Mille-Feuille: Pear and Red Wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 18
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 18
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
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
SEARED SCALLOPS Celery root purée, grilled apples, carrot reduction 36
WINTER GREENS Petite lettuce, calamansi dressing, green goddess 21
GRILLED OCTOPUS Bell pepper sauce, chive coulis, onion espuma 34
YELLOWFIN TUNA CARPACCIO Avocado, pickled fresno, tamari dressing 24
Entrées
LOBSTER LINGUINE Capers, spicy arrabbiata sauce, burrata 39
BUTTERNUT CAVATELLI Sage infused brown butter, pearl onion confit 31
PACIFICO STRIPED BASS Fennel-pomegranate salad, citrus fruits 43
BERKSHIRE PORK CHOP Charred eggplant, pickled blueberries, lacinato kale 37
ANGUS BEEF BAVETTE Leek soubise, daikon, Cipollini onion, natural jus 48
Seasonal accompaniments 9
CHARRED TRICOLOR CAULIFLOWER Cauliflower mousse
GRILLED BROCCOLINI Fresno dressing
HERB PEEWEE POTATOES Sofrito, garlic aioli
SAUTÉED KALE Toasted almonds
Desserts
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 18
Mille-Feuille: Pear and Red Wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 18
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 18
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
PLANT BASED ICE CREAM AND SORBET TRIO 16 (Vegan, DF, GF)
SELECTION OF ARTISANAL CHEESES 24
SUNDAY SET MENU
Three courses for $59
Starter (choice of)
CAULIFLOWER VELOUTÉ Brioche crouton, mint oil
WINTER GREENS Petite lettuce, calamansi dressing, green goddess
MURRAY’S BURRATA Sweet & sour cranberry, pine nut gremolata
Entrée (choice of)
BUTTERNUT CAVATELLI Sage infused brown butter, pearl onion confit
FAROE ISLAND SALMON Cauliflower mousse, orange-saffron reduction
ROASTED FREE RANGE CHICKEN Peewee potatoes, Swiss Chard, parsnip
ANGUS BEEF BAVETTE Leek soubise, daikon, Cipollini onion, natural jus; 18 Supplement
Dessert (choice of)
PASSION FRUIT TART: Poppy seed, mango mousse and sorbet
Mille-Feuille: Pear and Red Wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet
CARAMEL SABAYON: Chocolate pudding, cocoa nibs tuile
THE BUTTERFLY: Yuzu mousse, raspberry compote, pistachio sablé
SIGNATURE COCKTAILS
CLEAR WATER - Don Julio Blanco Tequila, Giffard Triple Sec Liqueur, Limeish, Simple Syrup 19
VANILLA SKY - Ketel One Citron Vodka, Giffard Triple Sec Liqueur, Fresh Pineapple, Lemon, Madagascar Vanilla-infused Syrup 19
LOLLYPOP - Zyr Vodka, JF Haden’s Lychee Liqueur, Saint Germain Liqueur, Lemongrass Foam 18
CLOUD WALKER - Bulleit Rye Whiskey, Massenez Pome Verte Liqueur, Giffard Fraise de Bois Liqueur, Limeish, Simple Syrup 22
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 - 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 - 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 DE 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
ZERO PROOF
L’ÉPICE - Spice 94 Seedlip, Fresh Cucumber Juice, Demerara Syrup, Limeish, Soda Water 15
SIÈCLES - Notas de Agave Seedlip, Limeish, Simple Syrup, Soda Water, Fresh Rosemary 15
GÉNIALE - Grove 42 Seedlip, Lemongrass Foam, Orange & Vanilla Dust 15
Ananas - Toasted Rice, Pineapples, Lime 15
WINES BY THE GLASS (5OZ)
CHAMPAGNE & SPARKLING
NV Champagne | Telmont, ‘Reserve', Brut FR 30
NV Crémant D’Alsace | Pierre Sparr, ’Brut Réserve’, FR 16
'21 Conca del Riu Anoia | Raventós I Blanc ‘de Nit,’ Rosé, ESP 16
WHITE
'22 Alvarinho | Soalheiro, 'Granit,' Vinho Verde, PT 16
'23 Pinot Blanc | Weingut Heinrichshof, Mosel, DE 14
'21 Sauvignon Blanc | Chateau Marjosse, Entre-Deaux-Mer, FR 18
'21 Chenin Blanc | Bernard Fouquet, ‘Cuvée de Silex,’ Vouvray, FR 21
'22 White Blend | Massican, ‘Annia,’ Napa Valley, CA 25
ROSE
'21 Rhône Blend l Château Minuty, 'M de Minuty', Provence, FR 16
RED
'22 Pinot Noir | Lingua Franca, ‘Avni,’ Willamette Valley, OR 24
'20 Grenache Blend | Ogier, 'Le Temps Est Venu,' Cotes-du-Rhone, FR 23
'18 Bordeaux Blend | Château d’Arsac, ‘Le Kid d’Arsac,’ Margaux, FR 26
'21 Cabernet Sauvignon | Sinegal Estate, Napa Valley, CA 31
CHRISTMAS EVE (4 courses $155)
$135
Optional wine pairing
$135
Amuse Juice
First Course (Choice of):
Tuna “tataki style”, avocado, jalapeño dressing
Cauliflower velouté, pine nut gremolata, sage crouton
Second Course (Choice of):
Pumpkin agnolotti, foie gras, pecan Brown butter
Seared Scallop with yuzu butter and salsify
Main Course:
Veal chop, chanterelle mushroom fricassé, baby carrot
Dessert:
“THE ORNAMENT”: Spiced white chocolate mousse, cassis gelée, chestnut cream, chestnut crunch, white chocolate sponge
NEW YEAR'S EVE (5 courses $185)
$165
Optional wine pairing
$165
Amuse Juice
Starter:
(add additional 10g Kaluga Caviar $40)
Hamachi crudo, sake-pear vinaigrette, lime, caviar
(add additional 10g Kaluga Caviar $40)
Second:
Pumpkin agnolotti, foie gras, pecan Brown butter
Third:
King salmon, braised spinach, wasabi beurre blanc
Main:
Beef tenderloin, black garlic, truffled potato ‘pavé’
Dessert:
Grand Marnier soaked genoise, orange cream, salted chocolate sablé