Chef's May Tasting Menu
Starting Tuesday, May 5th
​
Tasting Menu $140 
Offered monthly to showcase the season’s finest ingredients.
Each course offers a protein or vegetarian option, with an optional wine pairing from our sommelier.

First Course
Japanese Kampachi Crudo
passionfruit vinaigrette, pickled Fresno peppers, seaweed crisp
or
ⓥ Jumbo White Asparagus
smoked egg sabayon, morel mushrooms, "matsutake shoyu caviar", chive blossoms 

Second Course
Maryland Softshell Crab Tempura
corn espuma, marinated tomatoes, pickled ramps
or
ⓥ Spring Tarte Flambee
crème fraiche, basil, asparagus, spring onion, charred leek vinaigrette

Third Course
Braised Lamb Shank
ricotta cavatelli, cherry tomatoes, burrata, rosemary salt
or
ⓥ Artichoke & Goat Cheese Raviolini
brown butter, capers, lemon zest, micro arugula

Fourth Course
Hudson Valley Pekin Duck
roasted breast, confit leg, foie gras, braised endive, strawberry marmalade
or
ⓥ Grilled Halloumi Samosas
corn, jalapeno, yellow squash purée, ramp pesto

​Fifth Course
Morello Cherries
mascarpone mousse, citrus meringue, cherry-Port wine sorbet
or
Sacher
chocolate crémeux, apricot marmalade, milk chocolate gelato

Executive Chef Bertand Chemel