DINNER
- Squid And Daikon Salad With Cucumber And Seaweed Vinaigrette$26.00
- Scallop Crudo With Red Pepper, Black Olive And Lime$24.00
- Beef Tartare With Fermented Black Sunchoke And Asian Pear$25.00
- Blue Crab And Caviar With Green Tomato And Horseradish$42.00
- “Oysters Manhatta” With Uni And Champagne Sabayon$34.00
- Barbecued Freshwater Eel With Bone Marrow$33.00
- Tete De Cochon With Maple Cured Trout Roe And Peanuts$26.00
- Foie Gras And Duck Pie With Chanterelles And Vin Jaune$46.00
- Grilled Maitake Mushroom With Honeynut Squash And Farro Verde$32.00
- Tilefish With Cauliflower Mushroom, Ginger, And Brown Butter-Squash Consommé$44.00
- Grilled Lobster With Black Garlic, Tokyo Turnips And Carolina Gold Rice$58.00
- Dry Aged Duck With Persimmon, Endive And Japanese Sweet Potato$51.00
- Côte De Bœuf For Two With Caraflex Cabbage And Pommes Aligot$170.00
- Chef's Tasting MenuExecutive Chef Justin Bogle | Chef de Cuisine Jon Culbert$165.00
- Winter Citrus With Basil, Lime Meringue, And Mandarin Ginger Sorbet$17.00
- Chocolate Sabayon With Hazelnut Miso Ice Cream And Passion Fruit$17.00
- Matcha Soufflé With Freeze Dried Strawberry And Yuzu Anglaise$17.00
- Selection Of American Cheeses
