View our nine-course tasting menu here.
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ROYAL OSSETRA CAVIAR 50g Supplement $385
GOLDEN IMPERIAL OSSETRA CAVIAR 50g Supplement $485
VERMONT QUAIL GALANTINE Foie Gras, Pistachio, Michigan Bing Cherry Peppered Brioche “Crackers” $56
NORWAY LANGOUSTINE California Melon, Lemon-Omani Tapioca “Tuile”, Purslane Calamansi-Honeysuckle Vinaigrette $62
ATLANTIC RED MULLET Cured “Escabèche Style”, Artichoke, Cinco Jotas, Anise Hyssop Aged Banyuls Wine Vinegar Emulsion $48
DUO OF EAST COAST CRAB “Bisque”, Lemon Balm, Softshell Tempura Black and White Sesame $48
MAINE LOBSTER FRICASSÉE Idaho Sweet Corn, “Zucca” Pasta Nasturtium, “Sauce Coraillée” $52
BRAISED KONA ABALONE “EN CROÛTE” Green Asparagus, Ossetra Caviar, Yuzu Emulsion $58
NEW ENGLAND BLUEFIN TUNA Grilled, “Broccoli di Ciccio”, Sylvetta Arugula-Tonnato Sauce $64
ALASKAN WILD KING SALMON Kataifi Crusted, Young Chanterelles, Gnocchi “Parisienne” Watercress, Sauce “Foyot” $66
ATLANTIC DOVER SOLE Red Veined Sorrel “Dome”, Minnesota Wild Rice Persian Cucumber, Sauce “Oseille” $66
PENNSYLVANIA GUINEA HEN Foie Gras, Apricot, Kohlrabi, Wild Dandelion Marmalade Sauternes “Gastrique Sauce” $68
SCHARBAUER RANCH BEEF STRIPLOIN* Binchotan Charred, Eggplant, Red Wine Stuffed Shallot Aged Miso-Bordelaise Sauce $78
GASPOR FARM MILK FED SUCKLING PIG LOIN "Basquaise’’, Ramp Stuffed Sweet Pepper Charred Scallion, ‘’Pomme Boulangère’’ $74
Five Course Prix Fixe $234 Optional Wine Pairings Available $195
View dessert offerings