•       MENUS
    • prix fixe
    • chef's tasting
    • bar menu
    • brunch
    • cocktail list
  •       PARTY SPACE
  •       INFO
  •       PRESS
  •       GALLERY
    •    

CHEF'S TASTING - 7 COURSE $125 WINE PAIRING $60

  •  
  •  
  • Participation by the entire table is recommended
    (use arrow to scroll down menu)

WILD FLUKE CRUDO
castelvetrano olives, pine nuts, mint

∞∞

DIVER SCALLOPS
romanesco, broccoli rabe, agro dulce

∞∞

BLANQUETTE OF VEAL CHEEKS & CRAYFISH
morel mushrooms, asparagus, chickpeas

∞∞

DAYBOAT COD
wild onions, asparagus and morels a l'crème

∞∞

AGED SQUAB
heirloom carrots, nasturtium, strawberries, lime jus

∞∞

TRES LECHES CAKE
lemon chiffon, strawberry, basil, balsamic ice cream

∞∞

CARAÏBE CHOCOLATE MOUSSE
salted caramel, hazelnuts, crème fraiche ice cream

∞∞

Executive Chef, Colt Taylor ... Pastry Chef, Kevin Chen

 

  •