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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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