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À la carte Dinner Menu
Appetizers
* Caesar Salad 17
baby romaine, shaved pecorino, marinated anchovy
* Crispy Calamari 22
lemon zest, basil aioli
* Wagyu Steak Tartare 26
hazelnut vinaigrette, Pecorino Gran Cru, micro arugula, croutons
* Yellowfin Tuna Tartare 24
Grand-Marnier aioli, avocado mousse, jalapeño
* East Coast Oysters 22
lemon cocktail sauce, raspberry-Rosé mignonette
ⓥ White Asparagus Velouté 22
white & green asparagus medallion, heirloom egg-shoyu foam, chive blossom, micro chervil
Entrées
* Grilled Braveheart Farm Ribeye 56
potato foam, asparagus, bacon, English peas, Spring garlic jus
* Butter Poached Lobster 26 / 52
fennel raviolini, lobster sauce, cherry tomatoes, basil blossoms
ⓥ Madeira-Mushroom Raviolini 19 / 38
red watercress, Oregon black trumpet mushrooms, Sottocenere al Tartufo
* New Zealand Lamb Chops 49
eggplant escalivada, polenta, Aleppo pepper
* Crescent Duck Breast 47
Parisian gnocchi, pink peppercorn, Veneto radicchio, Morello cherry coulis
Chilean Sea Bass 46
patty pan squash, braised Oregon morels, fava beans, basil, lemon butter
Desserts
Pineapple Mojito 16
mint Chantilly, lime curd gelato, rum cake, caramelized pineapple
Strawberry Crisp 16
strawberry marmalade, granola, vanilla sorbet
Blackberry Eclair 16
orange blossom gelato, blackberry compôte, vanilla chiffon
Chocolate 'Religieuse' 16
chocolate choux, chocolate crémeux, white chocolate, chocolate gelato
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
Appetizers
* Caesar Salad 17
baby romaine, shaved pecorino, marinated anchovy
* Crispy Calamari 22
lemon zest, basil aioli
* Wagyu Steak Tartare 26
hazelnut vinaigrette, Pecorino Gran Cru, micro arugula, croutons
* Yellowfin Tuna Tartare 24
Grand-Marnier aioli, avocado mousse, jalapeño
* East Coast Oysters 22
lemon cocktail sauce, raspberry-Rosé mignonette
ⓥ White Asparagus Velouté 22
white & green asparagus medallion, heirloom egg-shoyu foam, chive blossom, micro chervil
Entrées
* Grilled Braveheart Farm Ribeye 56
potato foam, asparagus, bacon, English peas, Spring garlic jus
* Butter Poached Lobster 26 / 52
fennel raviolini, lobster sauce, cherry tomatoes, basil blossoms
ⓥ Madeira-Mushroom Raviolini 19 / 38
red watercress, Oregon black trumpet mushrooms, Sottocenere al Tartufo
* New Zealand Lamb Chops 49
eggplant escalivada, polenta, Aleppo pepper
* Crescent Duck Breast 47
Parisian gnocchi, pink peppercorn, Veneto radicchio, Morello cherry coulis
Chilean Sea Bass 46
patty pan squash, braised Oregon morels, fava beans, basil, lemon butter
Desserts
Pineapple Mojito 16
mint Chantilly, lime curd gelato, rum cake, caramelized pineapple
Strawberry Crisp 16
strawberry marmalade, granola, vanilla sorbet
Blackberry Eclair 16
orange blossom gelato, blackberry compôte, vanilla chiffon
Chocolate 'Religieuse' 16
chocolate choux, chocolate crémeux, white chocolate, chocolate gelato
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye