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À la carte Dinner Menu
Appetizers
* Caesar Salad 17
baby romaine, shaved pecorino, marinated anchovy
* Crispy Calamari 21
lemon zest, basil aioli
* Wagyu Steak Tartare 24
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 54
potato foam, asparagus, bacon, English peas, Spring garlic jus
* Butter Poached Lobster 25 / 50
fennel raviolini, lobster sauce, cherry tomatoes, basil blossoms
ⓥ Madeira-Mushroom Raviolini 19 / 38
delicata squash, 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
Comoro Pear 16
vanilla comoro poached pear, caramel, granola, vanilla-thyme sorbet
Paloma 16
ruby grapefruit, lime curd, tequila gelée, vanilla chiffon, Paloma sorbet
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
Appetizers
* Caesar Salad 17
baby romaine, shaved pecorino, marinated anchovy
* Crispy Calamari 21
lemon zest, basil aioli
* Wagyu Steak Tartare 24
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 54
potato foam, asparagus, bacon, English peas, Spring garlic jus
* Butter Poached Lobster 25 / 50
fennel raviolini, lobster sauce, cherry tomatoes, basil blossoms
ⓥ Madeira-Mushroom Raviolini 19 / 38
delicata squash, 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
Comoro Pear 16
vanilla comoro poached pear, caramel, granola, vanilla-thyme sorbet
Paloma 16
ruby grapefruit, lime curd, tequila gelée, vanilla chiffon, Paloma sorbet
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye