HEIRLOOM TOMATO SALAD, BLACK OLIVE, BASIL & ANCHOVY NOISETTE 22
COURGETTE SALAD, FETA LABNEH, HERB COULIS, PISTACHIO, SQUASH BLOSSOM AND MARIGOLDS 23
SUMMER GAZPACHO, AVOCADO, BING CHERRIES, FRESH RICOTTA 24
CITRUS CURED HIRAMASA, COCONUT & LEMONGRASS, GRAINS OF PARADISE 28
CHICORIES, GRILLED AVOCADO, GREEN GODDESS, CROUTONS 20
BURRATA, SUMMER, MELON, STONE FRUITS, MARCONA GREMOLATA, TOMATO AND BASIL 24
SPELT RISOTTO, CARAMELIZED ARTICHOKES, SUMMER SQUASH, MIMOLETTE 27
SUMMER CORN TORTELLINI, CHANTERELLE MUSHROOMS, HAZELNUTS, HERB COULIS 34
Add Australian winter black truffle 45
WHOLE MAINE LOBSTER, SMOKED HON-SHIMEJI, CREAMED CORN & CORALLINE BISQUE 55
ROASTED ŌRA KING SALMON, TRIO OF CARROTS, LEMONGRASS EMULSION, PISTACHIOS 40
ROYAL TRUMPET MUSHROOMS, BAVETTE AU JUS, CRISPY NEW POTATOES, HERB GREMOLATA 48
GRILLED IBERICO PORK PLUMA, CHERRY GASTRIQUE, PATTY PANS, CHANTERELLE MUSHROOMS 55
VARIOUS FORMS OF EGGPLANT, GRILLED WILD SWORDFISH, FENNEL, MADRAS CURRY 37
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