Days: Wednesday - Saturday. Hours: 5PM - 8:30PM
First Course
Farm Green SaladUSD 16.00
Porcini, Easter Egg Radish, Goat Cheese, "Rampch" Dressing
Chilled Zucchini Coconut VeloutéUSD 14.00
Chamomile Creme, Seasonal Flowers, Bergamot 14
Hamachi CrudoUSD 18.00
Fermented Cabbage, Granny Smith Apple, Bacon Powder, Mustard Oil
Second Course
*Hudson Valley Foie Gras TorchonUSD 45.00
Strawberries, Rhubarb, Thai Basil, Black Truffle Shokupan
*Langoustine Croquant USD 24.00
Wasabi, Mango, Cucumber, Finger Lime, Avocado
*Dry Aged Beef TartareUSD 24.00
Miso Bagna Cauda, Black Vinegar, Pomme Paillasson, Herb Flowers
Main Course
Wild Canadian HalibutUSD 44.00
Fava Beans, Chanterelles, Leek Fondue, Green Garlic Rice Cake, Bacon Truffle Dashi
*Hokkaido Scallops USD 48.00
English Peas, Black Trumpets, Vadouvan Cauliflower, Cara Orange, Brown Butter Beurre Blanc
*Jurgielewicz Duck Breast*USD 46.00
Smoked Parsnip, Rye Berries, Miso Apricot, Tare’
French Milk-Fed Veal Duo USD 56.00
Rhubarb, Jersey Grass, Creamed Morels, Potato Fondant, Sherry Veal Jus 56
Dessert
*Fifer Orchard Strawberry ShortcakeUSD 14.00
Lavender, Sea Buckthorn, Whipped Creme Fraiche
Dubai Chocolate TartUSD 14.00
Pistachio Kataifi, Chocolate Cremeux, Pistachio Ice Cream
Valley Shepherd Cheese PlateUSD 16.00
A Cow... A Sheep... And A Goat | Honeycomb, Apple Butter
Executive Chef
Greg Vassos
Chef de Cuisine
Chris Allen
6 Course Chef Tasting Menu $120++ 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. Menu Subject to Change
