DINNER

STARTERS

FOIE GRAS & PORT MOUSSE, HIBISCUS, COCOA NIB GRANOLA

ENGLISH PEA VELOUTÉ, RICCOTA MOUSSE, MINT, WALNUTS

SPRING GREENS, PETIT VEGETABLES, GREEN GODDESS

MURRAY’S BURRATA, BALSAMIC REDUCTION, PISTACHIO GREMOLATA

GOLDEN BEETS, RED BEET MOSTARDA, GOAT CHEESE, HERBAL OIL

GRASS-FED BEEF TARTARE, POTATO CHIPS, SPICY AIOLI

YELLOWFIN TUNA, CUCUMBER VINAIGRETTE, CRISPY QUINOA

*add Royal Kaluga Caviar

ENTRÉES

CORN RAVIOLI, ROASTED TOMATILLOS, CILANTRO, ESPELETTE

FARRO RISOTTO, CONFIT TOMATO, MIMOLETTE

MISO GLAZED TOFU, THUMBELINA CARROTS, CHIVE

EUROPEAN SEA BASS, CHIMICHURRI, CIPOLLINI ONION & FENNEL SALAD

ŌRA KING SALMON, VERMOUTH EMULSION, CURLY CABBAGE

IBÉRICO PORK PRESA, TURNIPS, CHERVIL, CHICKEN JUS

HERITAGE CHICKEN, FENNEL-APPLE PURÉE, SWISS CHARD, DIJON

WAGYU BAVETTE AU JUS, ARTICHOKE HEARTS, MUSHROOMS, SHALLOT

A CELEBRATION OF SPRING TASTING MENU

available until 9:00 p.m. Tuesday - Thursday and 9:30 p.m. Friday and Saturday. Optional wine pairing available.

For a harmonious dining experience, our tasting menu is created for your full table's enjoyment

DESSERTS

ARTISANAL CHEESE BOARD

Brebirousse D’Argental FR, L'Étivaz CH, Bleu D’Auvergne FR, Vermont Coupole USA

DARK CHOCOLATE CREMEUX, SALTED CARAMEL SABAYON

KEY LIME TART, PINEAPPLE COMPÔTE, COCONUT SORBET

PLANT-BASED ICE CREAMS - DARK CHOCOLATE-PISTACHIO- COFFEE

2 SCOOPS OF SORBET - SELECT FROM MANGO-PASSION FRUIT OR COCONUT

Menus