Seven-Course Tasting Menu | $295

Optional Wine Pairing | $225

Restaurant DANIEL Menu

PENNSYLVANIA DUCK "GALANTINE"
Foie Gras, Michigan Cherry, Pistachio
Daikon, Brioche Feuilleté


“CHAUD-FROID” MAINE LOBSTER

Yellow Peaches, Lemon Verbena

Gem Lettuce, Spruce Tips

CASTROVILLE ARTICHOKE “QUADRO RAVIOLIS”
Basil, Sunflower, “Barigoule” Consommé
Parmesan Tuile


EAST COAST CRAB DUO
Soft Shell Tempura, Local Yellow Corn, Tomatillos
Jonah Crab “Fricassée”, “Bisque de Crabe”


CAROLINA SWORDFISH

Grilled, Eggplant “Niçoise”, Pearl Couscous

Tahini-Mint Emulsion

SCHARBAUER RANCH WAGYU BEEF STRIPLOIN*

Binchotan Charred, Crepe “Florentine”, Baby White Turnip

Black Garlic Bordelaise Sauce


OISHII STRAWBERRY

Pine Needle Crème Légère, Strawberry Confiture

Caramelized Arlette

or

ALTAPAZ

Chocolate Île Flottante, Raisin Nougat

Gavotte, Crème Anglaise

Restaurant DANIEL Menu

Vegetarian Tasting Menu | $295

TENDER GREENS SALAD

Cucumber, Manouri-Grecque Yoghurt Emulsion

Caraway "Tulle"

CALIFORNIA PEACH

Sweet Gem Lettuce, Lemon Verbena

Alyssum, Spruce Tips

CASTROVILLE ARTICHOKE
“Quadros Raviolis”, Barigoule
Parmesan Tuile  


WILD RICE “FRICASSÉE”

Cucumber, Tarragon

Sauce “Babeurre”

UPSTATE NEW YORK FENNEL
Einkorn Berries, Lemon Omani
“Sauce Oseille”


CREPE "FLORENTINE"
Braised Baby Spinach, Baby White Turnip
Black Garlic


OISHII STRAWBERRY

Pine Needle Crème Légère, Strawberry Confiture

Caramelized Arlette

or

ALTAPAZ

Chocolate Île Flottante, Raisin Nougat

Gavotte, Crème Anglaise

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