Days: Wednesday - Saturday. Hours: 5PM - 8:30PM
First Course
Kombu Cured Scallop Crudo*US$ 16,00
Mint, Calamansi, Thai Chile, Gooseberry, Squid Ink
Spring Onion VichyssoiseUS$ 14,00
Jonah Crab, Bottarga, Celery Leaves, Hazelnut Vinaigrette
Foie Gras Torchon CobblerUS$ 32,00
Rhubarb Compote, Black Truffles
Second Course
Crispy Pork Belly*US$ 20,00
Maple Tarragon Mustard, Ginger Radish Relish, Miso Apple
Roasted Badger Beets US$ 20,00
Duck Prosciutto, Stracciatella, Cara Orange, Porcini, Thai Basil
Dry Aged Beef Tartare*US$ 24,00
Miso Bagna Cauda, Black Vinegar, Pomme Paillasson, Herb Flowers
Main Course
Turbot Véronique*US$ 42,00
Hedgehogs, Petite Potatoes, White Asparagus, Muscat Grapes, Fumé Suprême
Wild Harvested ScallopsUS$ 46,00
Morels, Fava Beans, Artichokes, Foie Potato Mousseline, Sauce Périgourdine
Jurgielewicz Duck Breast*US$ 46,00
Parsnip, Rye Berries, Miso Apricot, Tare’
Berkshire Pork ChopUS$ 38,00
Spätzle, Green Garlic, Red Cabbage, Hakurei Turnip, Mustard Jus
Dessert
Pistachio Tres Leches Cake*US$ 14,00
Meringue, Pernod, Morello Cherry Sorbet
Chocolate Crémeux TartUS$ 14,00
Banana Bavarian Crème, Kumquat, Hazelnuts
Valley Shepherd Cheese PlateUS$ 16,00
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