SPRING 2024
HORS D’OEUVRES
POTATO AND LEEK BEIGNETS
tarragon and whole grain mustard aioli* 15
BLUEFIN TUNA TOAST
kaluga caviar, smoked tomato* 24/48
‘EGGS ON TOAST’
soft-scrambled eggs, santa barbara uni* 24/48
BURGUNDY ESCARGOT EN CROÛTE
rodolphe le meunier butter, garlic, parsley 14/28
BAGUETTE
RODOLPHE LE MEUNIER BUTTER
normandy, france 13
add pan drippings 8
MOULIN D’OPIO EXTRA VIRGIN OLIVE OIL
alpes-maritimes, france 13
FIRST
ICED OYSTERS
taylor kumamoto and fishers island, barrel-aged mignonette* 5 ea.
KANPACHI CRUDO
harry’s berries, macadamia, thai basil, strawberry nước chãm 32
EARTH CRAFTED GARDEN BABY LETTUCES
avocado, french breakfast radishes, toasted seeds,
green goddess dressing* 25
SECOND
WOOD-FIRE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
poached kumquats, labneh, madras curry, dukkah 25
CHARCOAL-GRILLED SANTA BARBARA PRAWNS
normandy butter, meyer lemon 38/76
EUROPEAN WHITE ASPARAGUS CACIO E PEPE
cambodian and madagascar pepper, red cow parmesan 38
THIRD
ENGLISH PEA AGNOLOTTI
mint, parmesan 38
ARUGULA MEZZE MANICHE
chanterelle, himalayan morel, and black trumpet mushrooms,
red cow parmesan 42
CAMPANELLE
maine lobster, meyer lemon, basil 44
ACQUERELLO CARNAROLI RISOTTO
himalayan morel mushrooms, parmesan 42
FOURTH
WILD LINE-CAUGHT STRIPED BASS
shimeji mushrooms, wild ramps, sugar snap peas, koshihikari rice,
brown butter dashi 48
REGALIS PENNSYLVANIA GOLDEN CHICKEN
paris mushrooms, weiser farms carrots, bacon, russian banana potatoes, sauce coq au vin 72
RED WINE BRAISED SHORT RIB
oven-dried san marzano tomatoes, fava beans, anson mills polenta, zucchini gremolata 68
BLACK HAWK WAGYU ZABUTON
portobello mushrooms, baby carrots, spinach potato mousseline, reduction of sauce béarnaise 58
FRENCH FRIES
calabrian chili aioli* 12
CHEESE 16/24/40
36-MONTH AGED COMTE
raw cow, france
L’ATELIER DE LA SEVRE, FINE FLEUR
raw goat, france
FROMAGERIE DES CHAUMES, OSSAU-IRATY
raw sheep, france
SPARKENHOE, RED LEICESTER
raw cow, england
CASGIU, CASANU
raw sheep, corsica
DESSERT
STRAWBERRY TIRAMISU
caramelized white chocolate sabayon 15
WARM CHOCOLATE FONDANT
candied kumquat, hazelnut 15
PAVLOVA
citrus, raspberry, vanilla 15
PROFITEROLE
strawberry, dark chocolate, hojicha 15
FUJI APPLE TART
vanilla, comté cheese, armagnac caramel 15
ICE CREAM
chocolate, vanilla, orange sherbert 5/ea
SORBET
raspberry, pomegranate, coconut-lime, meyer lemon-basil 5/ea
PLEASE NOTE
This is a sample menu. The actual items may vary slightly based upon the seasonality of the ingredients.
Please notify your server of any food allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A 4% service charge will be added to each guest check to ensure competitive industry compensation, as well as health and medical benefits, for all of our valued full time team members. In support of this initiative, the entirety of the charge is retained by the company. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.
