À la carte Dinner Menu


​Appetizers

* East Coast Oysters $22
lemon, cocktail sauce, lemon verbena ponzu mignonette

Butternut Squash Veloute $19 Ⓥ
Madras curry, coconut panna cotta, delicata squash, ginger

* Yellowfin Tuna Tartare $24
Grand-Marnier aioli, avocado mousse, jalapeño

 * Caesar Salad $17 Ⓥ
baby romaine, shaved pecorino, marinated anchovy

* Crispy Calamari $21
charred scallion-calamansi aioli
 
* Wagyu Beef Tartare $24
truffle aioli, cured heirloom egg yolk, crispy tuile
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Entrées

New Zealand King Salmon $44
Venere rice, saffron clam emulsion, clams, calamari

*Grilled Braveheart Rib Eye $54
pomme boulangère, Oregon chanterelles, smoked beef fat, marrow panko crust, Rossini jus

Pierre Robert Cheese Fondue Raviolini $19 / 38
fricassee of mushrooms, Parmesan, micro arugula 

* Crescent Duck Breast $45
Sauternes poached Bartlett pear, celery root purée, lacinato kale, spiced duck "lardons", sage jus

*Australian Lamb Duo $49
grilled chops, confit belly, basil pomme purée, honeynut squash, Calabrian chili


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Desserts

Caramel-Chai Profiterol $16
chocolate creméux, brown butter brownie, spiced caramel gelato

Exotic St. Honoré $16
passion fruit creméux, mango compote, banana gelato

Orange-Cranberry $15
cranberry marmalade, yogurt ganache, orange chiffon

"Samoa" $15
coconut sorbet, chocolate panna cotta, salted caramel


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Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye