Dinner
Dinner
"Let Chef Cook for You" Tasting Menu
Enjoy one small bite, followed by three courses.The selections highlight this season’s ingredients along with the culinary team’s inspirations and creativity.
98 / person
RAW BAR
-
SEAFOOD DUO
composed oyster, crudo of the day
$34
-
OYSTERS
mignonette, cocktail sauce
$27
-
BLUEFIN TUNA CRUDO
“green juice”, pickled apple, radish
$32
-
SEAFOOD TOWER
seasonal ceviche, shrimp, oyster, razor clams, lobster
$128
TO START
-
FOCACCIA
House made focaccia, kalamata olives, roasted garlic, sundried tomatoes served with uni whipped butter
$13
-
TOMATO SALAD
cucumber, dried olive, brioche crumb, tomato water
$25
-
KING CRAB CUSTARD
crab jus, chervil
$33
-
WAGYU SKEWER
proscuitto, chimichurri aioli, Iberico lardo
$26
-
FOIE GRAS TORCHON
toasted brioche, rhubarb mostarda
$28
-
STUFFED MOREL MUSHROOMS
chicken-truffle mousse, chicken jus, Summer truffle
$33
MAIN
-
HALIBUT
smoked tomato broth, confit fennel, mussels, fermented turnip
$45
-
SAFFRON TAGLIATELLE
butter poached lobster tail, asparagus
$48
-
RICOTTA GNOCCHI
chive butter, white sturgeon caviar
$40
-
ZA'ATAR GRILLED CHICKEN
Garlic-yogurt sauce, grilled zucchini
$39
-
BEEF FILET
potato gratin, smoked baba ganoush, black garlic- beef jus
$58
-
CATCH OF THE DAY, MKT PRICE
Rotates daily with local seafood and produce
SIDES
-
GRILLED ASPARAGUS
shaved Manchego, preserved lemon gel
$16
-
CHARRED BROCCOLINI
tahini, sesame, sunflower seed
$16
-
GRILLED TRUMPET MUSHROOM
toasted pine nuts
$18
Before placing your order, please advise your server of any dietary concerns and allergies, as not all ingredients may be included in the menu descriptions.
V vegan VE vegetarian GF gluten free N contains nuts SF seafood L locally sourced O organic, ST sustainable, LOS local, organic, sustainable R food items cooked to order or served raw. Consuming raw or undercooked animal products may increase your risk of foodborne illness.