Moss & Maple

Moss & Maple Seasonal Menu

• Yellowtail Tartare

  Cucumber yuzu, Green mango cream, Fermented melon, Salmon roe, Basil oil

• Flower Salad

  Pickled strawberries, Garden peas, Leek fillet, Rose oil, Garlic lemon cheese

• Black River Goose

  Foie gras pâté with cognac and spices, Wild berry sauce, Dark chocolate, Black truffle zest

• Pan-Seared Halibut

  Grilled garden vegetables, Charcoal Olive oil, Jerusalem artichoke foam, Za’atar oil, Shaved truffles

• Grandma’s Vine

  Grape Leaves Stuffed with Lamb Neck and Black Rice, Leek Cream, Chestnuts, Persian Lemon Powder, Charred Hazelnuts, and Mint Oil

• Duck à la Ember

  Aged Duck with Nori Crust, Charcoal Roasted Beet Skewer with Date Caramel Glaze, Burnt Onion Cream, and Spiced Chocolate-Wine Jus

• Lamb

  14-Day Dry-Aged Lamb Chops Glazed in Miso Butter, Pea purée, Charred onion, Wild mushroom lasagna, Lamb jus infused with espresso