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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
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
* Crescent Duck Ravioli $24 / 48
duck egg, duck prosciutto, maitake, parmesan
* New Zealand Venison Chop $54
Oz crust, lardo, escarole, Cabernet marinated grapes, pomme dauphine
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
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
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
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
* Crescent Duck Ravioli $24 / 48
duck egg, duck prosciutto, maitake, parmesan
* New Zealand Venison Chop $54
Oz crust, lardo, escarole, Cabernet marinated grapes, pomme dauphine
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
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye