SMALL PLATES
HAMACHI CRUDO, CITRUS, WINTER RADISHES & BEETS 24
SWEET POTATO VELOUTÉ AND CHIPS, GRILLED HONEYCRISP APPLE AND CARDAMON 17
ROASTED BEET, HERBAL GOAT CHEESE, SATSUMA MANDARIN, PISTACHIOS 20
MEDIUM PLATES
CHICORIES, GRILLED AVOCADO, GREEN GODDESS, CROUTONS 20
RED KABOCHA, BURRATA, CARA CARA ORANGE, MARCONA GREMOLATA 23
RICOTTA AGNOLOTTIS AU JUS, SALSIFY, AND CHESTNUTS 29
add black truffle 26
SPELT RISOTTO, WINTER VEGETABLES & CHIPS, MIMOLETTE 23
OVEN ROASTED LEEK, CARAMELIZED SHALLOT SOUBISE, EGG MIMOSA, HAZELNUT OIL 22
add black truffle 26
SMOKED COCO BEAN, GRILLED OCTOPUS, CRISPY POTATO, CHORIZO & OLIVE TAPENADE 32
LARGE PLATES
ORA KING SALMON, WINTER VEGETABLES, BROCCOLI & GINGER COULIS 37
WHOLE MAINE LOBSTER, SMOKED MARBLED POTATOES AND CORALLINE BISQUE 47
ROYAL TRUMPET MUSHROOMS, BAVETTE AU JUS, TURNIP & HORSERADISH 39
BRAISED SHORT RIB, RAPINI, PARSNIP, WATERCRESS & WASABI COULIS 35
add black truffle 26
DESSERTS
ORANGE CHEESECAKE 10
DARK CHOCOLATE, SALTY CARAMEL SABAYON 10
“MONT-BLANC” TART, CASSIS COMPOTE AND RUM FLAVORED CHIFFON 10
PLANT-BASED ICE CREAM 10
CHEESE SELECTION 25
Chabichou Du Poitou, Brebirousse D'Argental, Comte Saint Antoine, Bleu D'Auvergne
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE SETH BLUMENTHAL