COURGETTE SALAD, FETA LABNEH, HERB COULIS, PISTACHIO, SQUASH BLOSSOM AND MARIGOLDS 23
SUMMER GAZPACHO, AVOCADO, PLUMS, FRESH RICOTTA 24
CITRUS CURED HIRAMASA, COCONUT & LEMONGRASS, GRAINS OF PARADISE 28
BURRATA, STONE FRUITS & TOMATOES, MARCONA ALMOND GREMOLATA 24
SUMMER CORN TORTELLINI, CHANTERELLE MUSHROOMS, HAZELNUTS, HERB COULIS 34
SPELT RISOTTO, CARAMELIZED ARTICHOKES, SUMMER SQUASH, MIMOLETTE 27
LINE-CAUGHT GRILLED SWORDFISH, VARIOUS FORMS OF EGGPLANT, FENNEL, MADRAS CURRY 37
ROASTED ŌRA KING SALMON, TRIO OF CARROTS, LEMONGRASS EMULSION, PISTACHIOS 40
ROYAL TRUMPET MUSHROOMS, BAVETTE AU JUS, CRISPY NEW POTATOES, HERB GREMOLATA 48
ARTISANAL CHEESE BOARD 25
Humboldt Fog USA, Cambozola DE, Comte Saint Antoine FR, Miti Caña SP
WHITE CHOCOLATE CHEESECAKE WITH MANGO AND PASSION FRUIT GELÉE 12
DARK CHOCOLATE, SALTED CARAMEL SABAYON 12
STRAWBERRY ÉCLAIR, MEYER LEMON CONFIT, CHANTILLY 12
PLANT-BASED ICE CREAM 12
Additional Option: Gluten Free - Vegan Vanilla Crumble
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE SETH BLUMENTHAL