FIRST COURSE
- INTO THE GARDENpetite lettuce, labneh, radish, pickled onion, beet, shallot, date vinaigrette
- HAMACHI CRUDOstrawberry, cucumber, basil oil
- SUMMER TOMATOheirloom tomatoes, watermelon, plum, ver jus, nasturtium
- BEEF CARPACCIOtruffle aioli, fermented japanese plum, foie powder, fennel
- SEARED FOIE GRASpumpernickel, peach, rainer cherry, sesame
SECOND COURSE
- SPRING GNOCCHIgarlic chive espuma, english pea, parmesan reggiano, cured egg yolk
- FAROE ISLAND SALMONvadouvan scented cauliflower, chive oil and horseradish, apple butter
- DUCK BREASTblack cherry, parsnip, caramelized endive, candied orange
- NEW YORK STRIPcarrot, dukkha, flower petals, perigourdine
- BEEF SHORT RIBcreamed corn, chamonix potato, eggplant, porcini
CHEESE COURSE
- LA TURstone fruit, rye, leek ash, riesling
- SOTTOCENERE AL TARTUFOricotta salata, cranberry toast, opal basil, walnut
- GRILLED CHEESEMozzarella di bufala, Caviar, tomato, 24K
DESSERT
- APPLE MILLE FEUILLEsour cream ice cream, hazelnut croquant, cinnamon twist
- MOLTEN CHOCOLATE CAKEchocolate crumble, raspberry, chantilly
- KEY LIME PANA COTTAmeringue, graham cracker, passionfruit, basil
ADDITIONS
- FOIE GRAS PARFAITsmoked, syrah, lavash, onion glass
- CAVIAR SERVICE |30gtraditional accompaniments
- OYSTERS | Daily Selectionpear granita, horseradish
- CHEESE SELECTIONhoney, marcona almonds, quince, toast points
