SMALL PLATES
AVOCADO FONDANT, EGGPLANT, GRILLED KAMPACHI, CHILI OIL 22
SWEET POTATO VELOUTÉ AND CHIPS, GRILLED HONEYCRISP APPLE AND CARDAMON 16
ROASTED BEET SALAD, HERBAL GOAT CHEESE, SATSUMA MANDARIN, PISTACHIOS & ARUGULA 19
MEDIUM PLATES
RED KURI SQUASH GNOCCHI, BROWN BUTTER & SAGE 24
CHICORIES, RADISH, GREEN GODDESS, CROUTONS 18
RED KABOCHA, BURRATA, HONEY CRISP APPLES, MARCONA GREMOLATA 22
ROASTED CAULIFLOWER & PURPLE CAULIFLOWER COULIS, BLACK PEPPER & RAISINS 19
FARRO RISOTTO, PARSNIP & MUSHROOM RAGOUT, HAZELNUTS, FINE HERBS 22
LARGE PLATES
ORA KING SALMON, SPICED CARROTS AND DILL LABNEH 36
BROCHETTE OF FIGS, GRILLED SWORDFISH, FENNEL 28
ROYAL TRUMPET MUSHROOMS, ROASTED ARTICHOKES, BAVETTE AU JUS 38
DESSERTS
FLAKEY APPLE PUFF WITH PASTRY CREAM AND CINNAMON GELATO 10
DARK CHOCOLATE, SALTY CARAMEL SABAYON 10
PASSIONFRUIT & KUMQUAT TART, SPONGE, MERINGUE 10
PLANT-BASED ICE CREAM 10
CHEESE SELECTION 25
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE SETH BLUMENTHAL