Chef's April Tasting Menu
Starting Tuesday, March 31st
​
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
Rosewood Farms Wagyu Tartare
brioche toast, cured yolk, black truffle shoyu aioli, myoga
or
ⓥ Bocconcini di Bufala Millefeuille
feuille de brick, roasted beets, raspberry veil, Marcona almond vinaigrette

Second Course
Scottish Salmon Confit
sorrel cream, sautéed morels, fiddlehead ferns
or
ⓥ Robinson Farm Duck Egg
spinach cream, jumbo asparagus, Himalayan morels, grilled focaccia

Third Course
Braised Beef Cheeks
Parmesan risotto, ramp pesto, aged goat Gouda
or
ⓥ Risi e Bisi
English pea risotto, pea leaves, basil, Bianca Sardo

Fourth Course
Australian Lamb Duo
grilled loin, belly confit, toum, fava beans, spring onion tart, jus
or
ⓥ Crispy Graffiti Eggplant
jumbo white asparagus, whipped ricotta, San Marzano sabayon

Fifth Course
Rhubarb & Strawberries
olive oil sponge, rhubarb gel, strawberry mousse, strawberry–rhubarb sorbet
or
Pistachio & Chocolate
whipped tahini ganache, kataifi, pistachio-chocolate gelato

Executive Chef Bertand Chemel