Days: Wednesday - Saturday. Hours: 5PM - 8:30PM
First Course
Kombu Cured Scallop Crudo*16,00 USD
Mint, Calamansi, Thai Chile, Gooseberry, Squid Ink
Spring Onion Vichyssoise14,00 USD
Jonah Crab, Bottarga, Celery Leaves, Hazelnut Vinaigrette
Foie Gras Torchon Cobbler32,00 USD
Rhubarb Compote, Black Truffles
Second Course
Crispy Pork Belly*20,00 USD
Maple Tarragon Mustard, Ginger Radish Relish, Miso Apple
Roasted Badger Beets 20,00 USD
Duck Prosciutto, Stracciatella, Cara Orange, Porcini, Thai Basil
Dry Aged Beef Tartare*24,00 USD
Miso Bagna Cauda, Black Vinegar, Pomme Paillasson, Herb Flowers
Main Course
Turbot Véronique*42,00 USD
Hedgehogs, Petite Potatoes, White Asparagus, Muscat Grapes, Fumé Suprême
Wild Harvested Scallops46,00 USD
Morels, Fava Beans, Artichokes, Foie Potato Mousseline, Sauce Périgourdine
Jurgielewicz Duck Breast*46,00 USD
Parsnip, Rye Berries, Miso Apricot, Tare’
Berkshire Pork Chop38,00 USD
Spätzle, Green Garlic, Red Cabbage, Hakurei Turnip, Mustard Jus
Dessert
Pistachio Tres Leches Cake*14,00 USD
Meringue, Pernod, Morello Cherry Sorbet
Chocolate Crémeux Tart14,00 USD
Banana Bavarian Crème, Kumquat, Hazelnuts
Valley Shepherd Cheese Plate16,00 USD
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