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
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