Seven-Course Tasting Menu | $295
Optional Wine Pairing | $225
PENNSYLVANIA DUCK "GALANTINE"
Foie Gras, Michigan Cherry, Pistachio
Daikon, Brioche Feuilltée
“CHAUD-FROID” MAINE LOBSTER
Blood Orange, Pine Nut Tuile
Alp Blossom, Jurançon
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
VEAL TENDERLOIN "CHOISY"
Sweetbreads, Chanterelles, “Zucca” Pasta
Crystal Lettuce, Sauce “Forestière”
OISHII STRAWBERRY
Pine Needle Crème Légère, Strawberry Confiture
Caramelized Arlette
or
ALTAPAZ
Chocolate Île Flottante, Raisin Nougat
Gavotte, Crème Anglaise
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