HEIRLOOM BEETS, YOGURT, CLEMENTINES, SICILIAN PISTACHIO 16
DELCATA SQUASH, RED SNAPPER, LEMON VERBENA 24
CHICORIES, GRILLED AVOCADO, CARAMELIZED ANCHOVY DRESSING 15
RED KABOCHA, BURRATA, PERSIMMON, POMEGRANATE 19
ROASTED CAULIFLOWER, TOMATILLOS, SUNFLOWER SEEDS, CURRY 19
EGGPLANT, AVOCADO, GRILLED COBIA, CHILI OIL 20
SMOKED CRANBERRY BEANS, OCTOPUS, HEARTS OF PALM, BLACK QUINOA 26
PEARLED BARLEY, CRISPY BRASSICAS, SOFT EGG YOLK 22
HONEYNUT SQUASH AGNOLOTTI, CHANTERELLES, GINGERBREAD WHEY 27
ORA KING SALMON, GINGER, CHARRED ONIONS, MUSHROOM BOUILLON 35
DOVER SOLE, LEMONGRASS, SWEET POTATO, ROOT VEGETABLES (FOR TWO) 80
POACHED MAINE LOBSTER, BUTTERED CABBAGE, BLACK TRUMPET 44
HERITAGE CHICKEN, BRUSSEL SPROUTS, ASIAN PEAR, CHESTNUTS 36
ONGLET AU JUS, HORSERADISH, ROOTABAGA ESPUMA, VABBAGE 40
CHEF’S TASTING 90
HEIRLOOM BEETS, YOGURT, CLEMENTINES & PISTACHIO
DELICATA SQUASH, RED SNAPPER, LEMON VERBENA
ROASTED CAULIFLOWER, TOMATILLOS, SUNFLOWER SEEDS, CURRY
ONGLET AU JUS, HORSERADISH, ROOTABAGA ESPUMA, CABBAGE
APPLE CRUBLE SUNDAY
CULINARY DIRECTOR ALAIN VERZEROLI
CHEF DE CUISINE SETH BLUMENTHAL