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Chef's March Tasting Menu ​
​Five-Course $120
​Wine Pairing Available for Additional $85
available Tuesday - Saturday
​
​*vegetarian options are not able to be adjusted for vegans
for vegan menu click here
​
First Course

* Kampachi Crudo
chive dumplings, pomelo salad, black vinegar gelée
or
Ⓥ Avocado Carpaccio
pomelo salad, taro-peanut crisp


​Second Course

* Seafood Trofie Pasta
clam broth, head on prawns, taggiasca olives, marinated anchovies, basil
or
Ⓥ Potato Gnocchi
Vermouth-porcini cream, fricassée of mushrooms, whipped Selles-sur-Cher goat cheese


Third Course

Sablefish
tikka masala sauce, shaved brussels sprouts
or
Ⓥ Tempura Caulilini
tikka masala sauce, marinated paneer cheese, red onions, Sumac


Fourth Course
​
* Duck Breast a L'Orange
duck fat potato confit, orange foam, spicy zest, glazed turnips
or
Ⓥ Smoked Caraflex Cabbage
bourbon soubise, potato foam, black trumpet mushroom


Fifth Course

Beehive
Amarena cherry marmalade, pink peppercorn chantilly, honeycomb tuile, cinnamon-honey gelato
or
Chocolate Flan Parisian
dark chocolate custard, salted vanilla gelato

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