À la carte Dinner Menu
Dine-in & Carryout 


​Appetizers

*East Coast Oysters $22
lemon, cocktail sauce, yuzu-kosho mignonette​

Butternut Squash Velouté $18 Ⓥ
lemongrass, apple compote, kaffir lime-coconut foam

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

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

Crispy Calamari $20
tarragon-meyer lemon aioli 
 
Roasted Baby Beets "Pastrami" $18 Ⓥ
Swirly Girl Tommy goat cheese, micro arugula, cranberry-beet coulis

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Entrées

Nova Scotia Halibut​ $44
lentil du puy, truffle-brussels sprouts, matsutake shoyu beurre blanc

* Creekstone Beef Duo $49
braised short ribs, ribeye, Espelette pomme rösti, sauce forestière

Mushroom Potato Gnocchi $17 / 34 Ⓥ
black trumpet, maitake, vermouth cream, aged pecorino
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Canary Island Branzino Confit $39
saffron-celeriac purée, tiny roots, caulilini, red watercress

* Crescent Duck Rossini $43
seared foie gras, roasted breast tournedos, confit leg, pee wee potatoes, rainbow Swiss chard, Rossini sauce 

Linguini "Nero di Sepia" $26 / 50
spicy lobster sauce, lobster, calamari, manilla clams, chorizo


Desserts

Piña Colada $15 Ⓥ
roasted pineapple, almond streusel, coconut sorbet

St. Honoré $15 Ⓥ
yuzu crémeux, caramelized pineapple, yogurt sorbet​

Mirliton $15 Ⓥ
citrus cake, blood orange grapefruit, passion-banana sorbet

Buñuelos $15 Ⓥ
chocolate fritter, dark chocolate crémeux, toasted basmati rice ice cream

Caramel Apple $15 Ⓥ
tatin, caramel mousse, passion fruit gelée

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Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye