|
MENU SUBJECT TO CHANGE
APPETIZERS ENTRÉES | SPANISH MACKEREL ESCABÈCHE
toasted pignoli, currants and shishito peppers
meyer lemon purée
$21 SANTA MARIA SHEEP'S MILK RICOTTA RAVIOLI
cherry tomatoes, sweet corn and chanterelle mushrooms
fino verde basil
$22/$32 50 DAY DRY AGED NIMAN RANCH STEAK
vidalia onion rings, english pea custard and greenmarket carrots
$80 CRISPY SOFT SHELL CRABS
ruby red potatoes, chanterelle mushrooms, lovage and fava beans
gribiche aioli
$38
| CHEF’S TASTING MENU
$125 | | | | JAPANESE HAMACHI SASHIMI
pickled rhubarb, lemon confit, coriander and red sorrel NEW YORK STATE CHÈVRE CUSTARD
petit pois, red pearl onions, fava beans and summer truffle SQUID INK SPAGHETTI
golden trout roe, chili and sea urchin emulsion GRILLED BLACK BASS "A LA NAGE"
spring vegetable barigoule, ruby red shrimp
meyer lemon confit ROASTED SIRLOIN OF ORGANIC MILK FED VEAL
sweetbreads, speck, ramps and madeira "au poivre" SOUR CREAM MOUSSE
apricot-strawberry consommé WARM CHERRY TART
caramelized pistachios and yogurt sorbet |
|
|
|
|
|
