Days: Wednesday - Saturday. Hours: 5PM - 8:30PM
First Course
Kombu Cured Scallop Crudo*USD 16.00
Mint, Calamansi, Thai Chile, Gooseberry, Squid Ink
Spring Onion VichyssoiseUSD 14.00
Jonah Crab, Bottarga, Celery Leaves, Hazelnut Vinaigrette
Foie Gras Torchon CobblerUSD 32.00
Rhubarb Compote, Black Truffles
Second Course
Crispy Pork Belly*USD 20.00
Maple Tarragon Mustard, Ginger Radish Relish, Miso Apple
Roasted Badger Beets USD 20.00
Duck Prosciutto, Stracciatella, Cara Orange, Porcini, Thai Basil
Dry Aged Beef Tartare*USD 24.00
Miso Bagna Cauda, Black Vinegar, Pomme Paillasson, Herb Flowers
Main Course
Turbot Véronique*USD 42.00
Hedgehogs, Petite Potatoes, White Asparagus, Muscat Grapes, Fumé Suprême
Wild Harvested ScallopsUSD 46.00
Morels, Fava Beans, Artichokes, Foie Potato Mousseline, Sauce Périgourdine
Jurgielewicz Duck Breast*USD 46.00
Parsnip, Rye Berries, Miso Apricot, Tare’
Berkshire Pork ChopUSD 38.00
Spätzle, Green Garlic, Red Cabbage, Hakurei Turnip, Mustard Jus
Dessert
Pistachio Tres Leches Cake*USD 14.00
Meringue, Pernod, Morello Cherry Sorbet
Chocolate Crémeux TartUSD 14.00
Banana Bavarian Crème, Kumquat, Hazelnuts
Valley Shepherd Cheese PlateUSD 16.00
A Cow... A Sheep... And A Goat | Honeycomb, Apple Butter
Executive Chef
Greg Vassos
6 Course Chef Tasting Menu $115++ per person or á la Carte
Items marked with Asterisk are part of tasting menu - Menu items are subject to 20% Service Charge And 6% Sales Tax