À la carte Dinner Menu
​​​Not available February 14, 15 and 16th (Valentine's Weekend)

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Appetizers
* Ora king salmon crudo 22
truffle-cauliflower purée, pickled purple cauliflower, cancale salt
Crispy Calamari 22
lemon zest, bergamot - shoyu aioli
* Caesar Salad 17
baby romaine, shaved pecorino, marinated anchovy
Mushroom Veloute 19
pioppini, roasted chestnut, enoki mushroom, crème fraîche foam, crostini
* East Coast Oysters 22
lemon, cocktail sauce, white shoyu-apricot mignonette
* Yellowfin Tuna Tartare 24
Grand-Marnier aioli, avocado mousse, jalapeño
* American Wagyu Steak Tartare 26
matsutake shoyu aioli, soy cured egg yolk, micro arugula, crostini

Specials
Guinea Hen 42
roasted breast, leg confit croustillant, red cabbage, Winter black truffle

Entrées
* Crescent Duck Breast 47
turnip purée, smoked pearl onion, brussels sprout, Port wine-pear gelée
* Butter Poached Lobster 26 / 52
squid ink linguine, 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, black trumpet mushrooms,
broccoli, chile de arbol oil
* Grilled Braveheart Farm Ribeye 56
truffle pomme dauphine, sauce au poivre, frisée salad
Mushroom-Madeira Raviolini 19/38
delicata squash, black trumpet mushrooms, Moliterno al Tartufo

Sides
French Pomme Purée 14
Oyster Mushrooms 14
garlic-parsley butter
Broccolini & Bacon 14


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Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye