Starting January 25th
Chef's January Tasting Menu ​
​Five-Course $110
​Wine Pairing Available for Additional $75
Not available for carryout
available Tuesday - Saturday

First Course

Duck & Foie Gras Ballotine
pancetta, black trumpet, pistachio, mustard basil oil
or
Duck Egg Ⓥ
popcorn foam, yellow oyster mushroom tempura

​
Second Course

Casarecce Pasta
veal breast, caperberry, basil, saffron jus sauce
or
Winter “Risotto”  Ⓥ
Florentino, gold beet, cannellini beans, goat cheese, basil pistou


Third Course

Turbot-Shrimp Piri Piri
turbot “batata à Brás” Arbequina foam
or
Fettuccine “alla carbonara” Ⓥ
spinach cream, smoked pearl onion, Pecorino, shaved black truffle


Fourth Course

Creekstone Beef Duo “Goulash”
paprika braised short ribs, strip loin, rutabaga, Thumbelina carrot, celery seed crème fraîche
or
Japanese Eggplant Ⓥ
spiced Kashke eggplant, fried shallot, mint, saffron beignets


Fifth Course

Chocolate Torte Ⓥ
olive oil joconde cake, Guanaja mousse, orange gelée, chocolate sorbet
or
Banana Moelleux Ⓥ
vanilla-honey sorbet, caramel tuile, ginger streusel


​
​Executive Chef Bertrand Chemel
Chef de Cuisine Ruth Mergaye