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À la carte Dinner Menu
Appetizers
* Caesar Salad $17 Ⓥ
baby romaine, shaved pecorino, marinated anchovy
* East Coast Oysters $22
lemon, cocktail sauce, white shoyu-apricot mignonette
* Crispy Calamari $21
Korean BBQ aioli
* Yellowfin Tuna Tartare $24
Grand-Marnier aioli, avocado mousse, jalapeño
Ⓥ Heirloom Tomato Gazpacho $21
celtuce, Marcona almonds, seaweed caviar, arbequina olive oil
* Loup de Mer "Steak Tartare" $24
capers aioli, Calabrian chili, poached quail egg, crispy seaweed tempura
Specials
Ⓥ Oregon Matsutake Mushrooms $24 / 48
fettuccini, Vermouth cream, parmesan
* Maryland Softshell Crab $24 /48
pickled ramps aioli, cherry tomatoes, Persian cucumber, little gems lettuce
Entrées
* Black Sea Bass $45
heirloom tomatoes, seafood broth, patty pan squash, basil
*Grilled Ribeye Tournedos $54
merluzza en persillade, crushed fingerling potatoes, hollandaise foam
Ⓥ Yellow Corn Raviolini $17 / 34
tomato compote, halloumi cheese, cacio e pepe spice, grilled portobello
* Butter Poached Lobster $25 / 50
fennel raviolini, lobster sauce, cherry tomatoes, basil blossom
* Crescent Duck Breast $46
sherry wine - black mission fig, duck "lardons", Brussels sprouts, duck jus
Desserts
Dulcey Almond Inspiration $16
almond praline sponge, chocolate crémeux, dulcey gelato
Pineapple Mojito $16
mint Chantilly, lime curd, rum cake, caramelized pineapple
Caramel Mocha $16
espresso Chantilly, miso caramel gelato, cocoa nib marshmallow
"Ferrero Rocher" $16
chocolate panna cotta, hazelnut sorbet, salted caramel crémeux
Pear Basque $17
caramelized pears, cardamom gelato, oat streusel
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye