GRILLED ASPARAGUS SALAD, PICKLED RAMPS, HERB AIOLI & ANCHOVY NOISETTE 21
ROASTED BEET, HERBAL GOAT CHEESE, MANDARINS, PISTACHIOS 23
CHILLED PEA VELOUTÉ, PARMESAN MOUSSE, GRILLED ASPARAGUS, PISTACHIO 21
CITRUS CURED HAMACHI, COCONUT & LEMONGRASS COULIS, CUCUMBER, GRAINS OF PARADISE 28
5g Caviar Supplement 25
CHICORIES, GRILLED AVOCADO, GREEN GODDESS, CROUTONS 20
BURRATA, RHUBARB, STRAWBERRY, TOMATO, BASIL 24
SPELT RISOTTO WITH GREEN ONIONS, RAMPS AND SPRING RADISH, MIMOLETTE TUILE 26
SPRING PEA & RICOTTA AGNOLOTTI, WILD MUSHROOMS, TRIO OF PEA AND MINT 34
ROASTED ORA KING SALMON, FRESH GARBANZO BEANS, CHICKPEA YOGURT & GREEN FALAFEL 39
WHOLE MAINE LOBSTER, SMOKED MARBLED POTATOES, FAVA BEANS & CORALLINE BISQUE 50
BAVETTE AU JUS, CRISPY NEW POTATOES, RAPINI, CARAMELIZED SHALLOT SOUBISE 45
GRILLED LAMB AU JUS, NETTLES & GREEN ONIONS, FAVA BEANS, RADISH, WILD FRENCH ASPARGUS 53
PAN ROASTED AMERICAN RED SNAPPER, CARAMELIZED ARTICHOKES & HARICOTS VERTS 36
WHITE CHOCOLATE CHEESECAKE WITH MANGO AND PASSION FRUIT GELÉE 12
DARK CHOCOLATE, SALTY CARAMEL SABAYON 12
STRAWBERRY ÉCLAIR, MEYER LEMON CONFIT, CHANTILLY 12
PLANT-BASED ICE CREAM 12
Additional Option: Gluten Free - Vegan Vanilla Crumble
CHEESE SELECTION 25
Coupole goat cheese Vermont, Brebirosse D'Argental, Compte Saint Antoine, Bleu D'Auvergne
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE SETH BLUMENTHAL