View our seven-course tasting menu here.
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THON ROUGE * Yuzu-Wasabi Marinated Yellowfin Tuna Saffron-Meyer Lemon Coulis, Confit Shiitake Artichoke, Peppercress Salad
MAIS Chilled Corn Velouté Maine Lobster, Avocado, Sweet Pepper Chive Oil, Nasturtium Flower
FRITTO MISTO Mediterranean Cuttlefish, Squid and Baby Octopus Santa Barbara Sea Urchin, Fennel, Fresh Almonds Sweet Gem Lettuce, Uni-Américaine Vinaigrette
FLET * Lemongrass-Citrus Cured Fluke Sansho Pepper, Heirloom Cucumbers Wild Mint, Agretti, Ossetra Caviar
LANGOUSTINE* Basil-Zucchini Stuffed Langoustine Pickled St. Georges Mushrooms Yuzu-Lettuce Coulis
FOIE GRAS Duck Foie Gras Terrine Sicilian Pistachio, Cherry “Surette”
CAVIAR Golden Ossetra 50g - Supplement $390
LÉGUME D'ÉTÉ Summer Vegetable Fricassée Young Potatoes, Sungold Tomato Vinaigrette Confit Carrot, Black Garlic, Zucchini, Savory Butter
FLETAN Buttermilk Poached Halibut Pencil Asparagus, Fiddlehead Ferns, Spruce Tips Runner Beans and White Sturgeon Caviar
SERIOLE * Seared Yellowtail with Tahini and Eggplant Garbanzo Beans, Anise Hyssop Salad Black Rice Vinegar Emulsion
RIS DE VEAU * Roasted Veal Sweetbreads Mousseron Mushroom Purée with Buckwheat Lamb's Quarters and “Sauce à L'échalote”
FOIE GRAS Pastis Flambéed Hudson Valley Foie Gras County Line Organic Melon, Goldmoss Salad ‘’Pain de Gênes’’
ROUGET Grilled Atlantic Red Mullet “En Escabèche’’ Hawaiian Hearts of Palm Tomato Beignets and Purslane Salad
VIVANEAU American Red Snapper in Clay Stewed Pepper, Iberico Shavings Durum Couscous and “Gremolata au Basilic” Prepared for Two Only
LOTTE Monkfish “à la Girondine” Stir-Fried Chanterelles Cordyceps Gallant Soldier, Pickled Cattail “Sauce Bordelaise”
WAGYU * Scharbauer Ranch Wagyu Strip Loin Bloody Butcher Grits, Broccolinis Shishito Peppers, “ Sauce aux Olives”
POULET * Duo of Sasso Amish Chicken Spit Roasted Breast with Porcini Potato Flake Fried Leg Scallions, Horseradish Emulsion
PIGEON * Wood Fired Pennsylvania Squab Breast Wild Rose Marmalade, Radishes Oca Roots and Yellow Chicory
COCHON DE LAIT * Gaspor Farm Suckling Pig with Mélilot, Ginger-Carrot ‘’Croquettes’’, Daylilly Buds ‘’Sauce Robert’’
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