Gabriel Kreuther Menu

herbed coulis • taggiasca olive tapenade • macerated cucumber

pickled gooseberries • banana pain d’épices • riesling gelée

hedgehog mushrooms • pancetta • parmesan emulsion

braised tuscan kale • caramelized artichokes • charred onion nage

arugula pistou • marinated brussels sprouts • champagne sauce

sauerkraut • violet mustard

heirloom beans • Merguez • nutmeg aioli

glazed marble potatoes • horseradish espuma • red wine “A1”

comté cheese • nutmeg

seasonal pickles • toasted sourdough batard

(3pc) local honeycomb • seasonal marmalade

(1oz) Large, firm pearls encapsulate a wonderfully nuanced and buttery flavor profile. Derived from a natural hybrid of Huso Dauricus & Acipenser Shrenckii, this caviar boasts a clean oceanic finish. Served with local cornmeal “gâteaux” and buttermilk espuma.

(1oz) A delicate, finer-pearled expression. This rich, celebratory, caviar comes from sustainably farm raised Acipenser Gueldenstaedtii. Full bodied and nutty on the palate with aromatics of bright sea brine. Served with local cornmeal “gâteaux” and buttermilk espuma.