The
Menu.
Burrata & Heirloom Tomato
Fresh burrata, heirloom tomatoes, basil oil, aged balsamic, sourdough crostini
Wagyu Carpaccio
Thinly sliced wagyu, capers, lemon oil, Parmesan snow, wild arugula
Lobster Bisque
Classic bisque, cognac cream, chive oil, brioche crouton
Foie Gras Torchon
House-cured foie gras, brioche toast, fig compote, Sauternes gel
Seared Duck Breast
Cherry gastrique, parsnip purée, crispy skin, microgreens, duck jus
Truffle Risotto
Aged Parmigiano-Reggiano, black truffle, crispy shallots, truffle oil
Miso Glazed Cod
White miso marinade, dashi broth, bok choy, sesame crisp, yuzu foam
Dry-Aged Ribeye
45-day dry-aged 14oz ribeye, bone marrow butter, roasted garlic, seasonal vegetables
Valrhona Chocolate Tart
Salted caramel, hazelnut praline, vanilla bean ice cream, gold leaf
Crème Brûlée Trio
Classic vanilla, lavender honey, dark rum — three individual ramekins
Mango Panna Cotta
Coconut panna cotta, fresh mango coulis, lime zest, toasted coconut
Elderflower Negroni
Hendrick's gin, Campari, elderflower vermouth, orange peel, ice sphere
Smoked Old Fashioned
Bourbon, demerara, Angostura, applewood smoke, Luxardo cherry
Sparkling Rosé
Ruinart Blanc de Blancs, chilled, per glass or bottle available