HEIRLOOM BEETS, YOGURT, CLEMENTINES, SICILIAN PISTACHIO 16
FLORIDEAN GRAPEFRUIT, SNAPPER CRUDO, POMELO 24
CHICORIES, GRILLED AVOCADO, CARAMELIZED ANCHOVY DRESSING 16
RED KABOCHA, BURRATA, PERSIMMON, POMEGRANATE 21
ROASTED CAULIFLOWER, TOMATILLOS, MUSHROOMS, CURRY 19
EGGPLANT, AVOCADO, GRILLED COBIA, CHILI OIL 20
SMOKED CRANBERRY BEANS, OCTOPUS, HEARTS OF PALM, BLACK QUINOA 27
PEARLED BARLEY, CHARRED KALE, SOFT EGG YOLK 24
HONEYNUT SQUASH AGNOLOTTI, CHANTERELLES, GINGERBREAD, WHEY 28
CELERY ROOT SOUBISE, ORA KING SALMON, SMOKED POTATO 37
BOK CHOY, MAINE LOBSTER, MALTAISE 46
CHESTNUTS, HERITAGE CHICKEN, BRUSSEL SPROUTS, ASIAN PEAR 36
LEMONGRASS, DOVER SOLE, SWEET POTATO, ROOT VEGETABLES (FOR TWO) 80
HEN OF THE WOODS, ONGLET AU JUS, RUTABAGA, BONE MARROW 48
CHEF’S TASTING 90
SUNCHOKE, FOIE GRAS, GREEN APPLE, TARAGON
FLORIDEAN GRAPEFRUIT, SNAPPER CRUDO, POMELO
HEIRLOOM BEETS, YOGURT, CLEMENTINES & PISTACHIO
HONEYNUT SQUASH AGNOLOTTI, CHANTERELLES, GINGERBREAD, WHEY
HEN OF THE WOODS, NY STRIP, RUTABAGA, BONE MARROW
APPLE CRUMBLE SUNDAE
CREATED BY ALAIN VERZEROLI
FRESHLY BAKED GLUTEN FREE BREADS CREATED BY TETSUYA YAMAGUCHI
CHEF DE CUISINE SETH BLUMENTHAL