Beginnings
Heirloom tomato, cucumber, tarragon, holy basil — 18
Baby beets, savory custard, citrus, mustard, crystal lettuce, Grand Manier — 28
King crab, burnt cream, buttermilk — 38
Octopus, fingerlings, olive emulsion, gremolata, spring pea, caper — 46
Beef tartare, slightly smoked, perfect egg, petite cress, croute — 32
Cocktail
Caviar and gougère, crème fraiche, chive — 90
Caviar bling box, traditional accoutrements, Kaluga (270), Osetra (260), or Baerii (190) — Starting at 190
Cocktail tiers, lobster tail, petite oyster, king crab, shrimp, traditional sauces, sea salted butter — 275
Cheese With Purpose
Taleggio fondue, apricot eau de vie, croûte — 21
Cumberland tomme and gougère melt, bacon marmalade, mustard bloom — 19
Calyroad goat cheese, piquillo, curried honey, coriander — 16
Pasta
Shrimp ripieni, spring onion emulsion, mascarpone, Calabrian chile, sorrel — 25
Strozzapreti cacio e pepe, pecorino crumble, tri peppercorn pesto — 17
Squid ink chitarra, lobster, arrabbiata, basil — 45
Spring pea agnolotti, tendril, smoked feta, pine nut pesto — 19
Lasagne, green tomato, burrata cream, cured tomato, parmesan tuille — 19
Sea
Branzino, fennel, orange, radish, arugula, dill — 70
Scallops, cauliflower artichoke “risotto”, agrodolce, pinot grigio, nasturtium — 48
Sablefish, chowder broth, purple potato, pancetta, fines herbs — 52
Land
Grilled forest musrooms, leeks, pine nut pesto — 39
Heritage pork shoulder, peach, burdock, allium — 60
Lamb saddle, fennel, sunflower, chicory, lamb jus — 65
Prime beef short rib rack, black garlic steak sauce, pomme purée — 175
Wagyu tomahawk ribeye, foie gras jus, fingerling punched potatoes, thyme sea salt — 399
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menus are subject to change or availability.