Days: Wednesday - Saturday. Hours: 5PM - 8:30PM
First Course
Kombu Cured Scallop Crudo*16,00 $ US
Mint, Calamansi, Thai Chile, Gooseberry, Squid Ink
Spring Onion Vichyssoise14,00 $ US
Jonah Crab, Bottarga, Celery Leaves, Hazelnut Vinaigrette
Foie Gras Torchon Cobbler32,00 $ US
Rhubarb Compote, Black Truffles
Second Course
Crispy Pork Belly*20,00 $ US
Maple Tarragon Mustard, Ginger Radish Relish, Miso Apple
Roasted Badger Beets 20,00 $ US
Duck Prosciutto, Stracciatella, Cara Orange, Porcini, Thai Basil
Dry Aged Beef Tartare*24,00 $ US
Miso Bagna Cauda, Black Vinegar, Pomme Paillasson, Herb Flowers
Main Course
Turbot Véronique*42,00 $ US
Hedgehogs, Petite Potatoes, White Asparagus, Muscat Grapes, Fumé Suprême
Wild Harvested Scallops46,00 $ US
Morels, Fava Beans, Artichokes, Foie Potato Mousseline, Sauce Périgourdine
Jurgielewicz Duck Breast*46,00 $ US
Parsnip, Rye Berries, Miso Apricot, Tare’
Berkshire Pork Chop38,00 $ US
Spätzle, Green Garlic, Red Cabbage, Hakurei Turnip, Mustard Jus
Dessert
Pistachio Tres Leches Cake*14,00 $ US
Meringue, Pernod, Morello Cherry Sorbet
Chocolate Crémeux Tart14,00 $ US
Banana Bavarian Crème, Kumquat, Hazelnuts
Valley Shepherd Cheese Plate16,00 $ US
A Cow... A Sheep... And A Goat | Honeycomb, Apple Butter
Executive Chef
Greg Vassos
6 Course Chef Tasting Menu $115++ per person or á la Carte
Items marked with Asterisk are part of tasting menu - Menu items are subject to 20% Service Charge And 6% Sales Tax