THE MENU
Seasonal ingredients · Artful presentation · Unforgettable flavors
01.
To Begin
Hamachi Crudo
Yellowtail, yuzu, jalapeño, crispy shallots
Foie Gras Terrine
Brioche, fig compote, Sauternes gelée
Heirloom Salad
Burrata, pickled beets, arugula, balsamic pearls
02.
Main Course
Dry-Aged Ribeye
28-day aged, bone marrow butter, roasted root vegetables
Confit Duck Leg
Cherry gastrique, parsnip purée, crispy kale
Pan-Seared Branzino
Fennel purée, citrus beurre blanc, capers
03.
Dessert
Dark Chocolate Soufflé
Valrhona chocolate, vanilla crème anglaise
Panna Cotta
Earl grey, honeycomb, poached pear