À la carte Dinner Menu

​​
Appetizers

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

* Crispy Calamari 22
lemon zest, basil aioli

* Heirloom Tomato Gazpacho 22
Persian cucumbers, basil blossoms, aged balsamic

* Wagyu Steak Tartare 26
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
 
Entrées

* Grilled Braveheart Farm Ribeye 56
potato foam, asparagus, bacon, English peas, Spring garlic jus

* Butter Poached Lobster 26 / 52
fennel raviolini, lobster sauce, cherry tomatoes, basil blossoms

Yellow Corn Raviolini 17 / 34
semi dried tomatoes, pea leaves, ricotta salata, marjoram
 
* Australian 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

Noix De Coco 17
mango compote, coconut macaron, kaffir gelato

Strawberry Crisp 16
strawberry marmalade, granola, vanilla sorbet
​
Blackberry Eclair 16
orange blossom gelato, blackberry compôte, vanilla chiffon

Peanut Entremet 17
milk chocolate crémeux, peanut gelato, salted caramel
​

​
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye