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 WASABI DRESSING, CUCUMBER JALAPEÑO *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, 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 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
ROASTED BEET SALAD, PISTACHIO GREMOLATA, GOAT CHEESE, MINT OIL 24
SEABASS CRUDO, ORANGE AND WASABI DRESSING, CUCUMBER JALAPEÑO RELISH 22 *Add 10g Kaluga Caviar 40
WINTER GREENS, PETITE LETTUCE, CITRUS DRESSING, GREEN GODDESS 21 *ADD SALMON 19 OR 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, King trumpet, pickled onion, spinach purée, natural jus 48
FAROE ISLAND SALMON, Cauliflower mousse, orange-saffron reduction 41
DESSERTS
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 18
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
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
Starter (choice of)
AVOCADO TOAST Sourdough bread, red bell pepper coulis, crispy bacon Add soft boiled egg 6 or smoked salmon 10
FRENCH TOAST MILLE-FEUILLE Mixed berries, mascarpone
CAULIFLOWER VELOUTÉ Brioche crouton, 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)
Mille-Feuille: Pear and Red Wine compote, 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
À LA CARTE
Starters
BEEF TARTARE Lotus root chip, caper berry, shaved radish 27
PACIFICO BASS CRUDO Orange and wasabi dressing, crisp vegetable relish *Add 10g Kaluga Caviar 40
WINTER GREENS Petite lettuce, citrus dressing, green goddess 21; Add salmon 19 or 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 Crispy maitake, parmesan, tarragon infusion 30
LOBSTER ROLL Buttered brioche, curry aioli, pommes frites 35
GRASSFED CHEESEBURGER Seeded bun, Gruyère, avocado, pommes frites 34
FAROE ISLAND SALMON Cauliflower mousse, orange-saffron reduction 43
STEAK & EGGS, Crispy potatoes, tomato compote, pickled Fresno chilies *Brunch Menu Supplement 18
DESSERTS
PASSION FRUIT TART: POPPY SEED, MANGO MOUSSE AND SORBET 18
CARAMEL SABAYON: CHOCOLATE PUDDING, COCOA NIBS TUILE 18
THE BUTTERFLY: YUZU MOUSSE, RASPBERRY COMPOTE, PISTACHIO SABLÉ 18
Mille-Feuille: Pear and Red Wine compote, goat cheese chantilly, caramelized puff pastry, pear cardamom sorbet 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, 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 Cauliflower mousse, orange-saffron reduction
ANGUS BEEF BAVETTE Leek soubise, daikon, Cipollini onion, 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
CLOUD WALKER - Bulleit Rye Whiskey, Green Apple Liquor, 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 - 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 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
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
LUNCH | THURSDAY 2/13 & FRIDAY 2/14
THREE COURSE 95
WINE PAIRING 95
Add 10g Kaluga Caviar 40
Starter:
Tuna Crudo with orange and wasabi dressing, crisp vegetable relish
Add 10g Kaluga Caviar 40
Roasted Beet Salad with pistachio gremolata, goat cheese, mint oil
2022 Von Basserman Jordan, Riesling, 'Trocken,' Pfalz, DE
Or
Roasted Beet Salad with pistachio gremolata, goat cheese, mint oil
2023 Lucien Crochet, Sancerre Rose, FR
Add Seared Foie Gras 35
Main Course:
Braised Beef Short Rib with freshly grated horseradish, miso-port wine reduction
Add Seared Foie Gras 35
Faroe Island Salmon with wasabi spinach, yuzu butter, cauliflower
2020 Château Haut-Segottes, Saint-Emilion, FR
Or
Faroe Island Salmon with wasabi spinach, yuzu butter, cauliflower
2019 El Enemigo, Torrontes, ‘Gran Enemigo,’ Mendoza, ARG
Elio Perrone, 'Bigaro,' Frizzante Rose, Piedmont, IT
Dessert:
Strawberry Petite Gateaux Yogurt Mousse with vanilla sponge, rose confit
Elio Perrone, 'Bigaro,' Frizzante Rose, Piedmont, IT
DINNER | THURSDAY 2/13 & FRIDAY 2/14
FOUR COURSE 140
WINE PAIRING 135
Add 10g Kaluga Caviar 40
Starter:
Roasted Beet Salad with pistachio gremolata, goat cheese, mint oil
Add 10g Kaluga Caviar 40
2023 Lucien Crochet, Sancerre Rose, FR
$2019 El Enemigo, Torrontes, ‘Gran Enemigo,’ Mendoza, ARG
Second Course:
Faroe Island Salmon with wasabi spinach, yuzu butter, cauliflower
$2019 El Enemigo, Torrontes, ‘Gran Enemigo,’ Mendoza, ARG
Add Seared Foie Gras 35
Third Course:
Braised Beef Short Rib with freshly grated horseradish, miso-port wine reduction
Add Seared Foie Gras 35
2020 Château Haut-Segottes, Saint-Emilion, FR
Elio Perrone, 'Bigaro,' Frizzante Rose, Piedmont, IT
Dessert:
Strawberry Petite Gateaux Yogurt mousse, vanilla sponge, rose confit
Elio Perrone, 'Bigaro,' Frizzante Rose, Piedmont, IT