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MENU SUBJECT TO CHANGE APPETIZERS ENTRÉES |
A SELECTION OF EAST AND WEST COAST OYSTERS with champagne mignonette $21/6
NANTUCKET BAY SCALLOPS CRUDO watermelon radish, fennel, coriander sicilian blood orange $21 BRAISED OREGON MORELS fiddlehead ferns, macadamia nuts and spring onions $24 ARTICHOKE AGNOLOTTI black trumpet mushrooms, parsnips and smoked soubise $20/$32
ST. CANUIT FARMS PORCELET DE LAIT crushed potato, stinging nettles and citrus mostarda $44 50 DAY DRY AGED NIMAN RANCH STEAK vidalia onion rings, roasted garlic and spinach custard $80 FOR TWO 30 DAY DRY AGED CREEKSTONE FARM CÔTE DE BOEUF truffled creamed spinach, marrow mustard custard sauce bordelaise $110
| CHEF’S TASTING MENU $ 125
| | | | CHAMPAGNE OYSTER BISQUE leek custard, safran épice, caviar and oyster croustillant KNOLL CREST FARM EGG "COCOTTE" périgord truffle, cipollini onion, broccoli and pumpernickle crouton ROASTED MAINE DIVER SCALLOP brandade de morue, burgundy snails and escargot butter BUTTER POACHED LOBSTER artichoke barigoule, smoked bacon, meyer lemon sauce américaine ROASTED SQUAB AND FOIE GRAS ROSSINI jerusalem artichoke purée, swiss chard and sauce salmis LEMON PUDDING kaffir lime sorbet and mandarin orange granite ROME APPLE AND BLACK TRUFFLE TART TATIN vanilla yogurt ice cream and sauce caramel |
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