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À la carte Dinner Menu
Appetizers
* Caesar Salad 17
baby romaine, shaved pecorino, marinated anchovy
Crispy Calamari 22
lemon zest, bergamot - shoyu aioli
Mushroom Veloute 19
pioppini, roasted chestnut, enoki mushroom, crème fraîche foam, crostini
* East Coast Oysters 22
lemon, cocktail sauce, white shoyu-yuzu mignonette *
Yellowfin Tuna Tartare 24
Grand-Marnier aioli, avocado mousse, jalapeño
* Warm Octopus "Carpaccio" 21
"bouillabaisse" aioli, fingerling potatoes, crispy capers, sourdough croutons, micro chervil
Entrées
* Crescent Duck Breast 47
turnip purée, smoked pearl onion, brussels sprout, Port wine-pear gelée
* Butter Poached Lobster 26 / 52
squid ink linguini, leeks, fennel, micro basil
* Australian Lamb Duo 49
grilled loin, lamb sausage,Tarbais beans, lacinato kale
Cabra La Mancha Goat Cheese Raviolini 18 / 36
roasted baby beets, lemon zest, micro arugula
* Chilean Sea Bass 46
vadouvan-kabocha squash purée, Oregon matsutake, broccoli, chile de arbol oil
* Grilled Braveheart Farm Ribeye 56
truffle pomme dauphine, sauce au poivre, frisée salad
Sides
French Pomme Purée 14
Oyster Mushrooms 14
garlic-parsley butter
Spiced Broccoli Rabe 14
pepperoncini, parmesan
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye