Assorted Housemade Breads 3 per person
Appetizers
Chilled English Pea Soup 15
Cucumber Crème Fraîche | Gulf Shrimp Salad | Compressed Melon
Savory Carrot-Almond Financier | Enoki Mushrooms| Chamomile Oil
Caesar 13
Hearts of Romaine | Lemon-Anchovy Dressing | Shaved Pecorino Cheese | Sourdough Crisp
Green Asparagus Salad 15
Goat Cheese Mousse | Pickled Strawberries | Petit Leaves
Roasted Garlic Panna Cotta | Charred Onion-Seed Crumble | Honey-Citrus Vinaigrette
Pan Seared Maine Sea Scallops 19
Sunchoke Purée | Spiced Carrot Crêpe | Squash | Mushrooms | Black Truffle-Yuzu Emulsion
Berkshire Pork Belly 17
Chorizo-Golden Corn Cake | Aerated Potato | Avocado-Oaxacan Cheese Salad | Mole Colorado
Entrees
Pan Seared Scottish Salmon 35
Sesame Bok Choy | Celery Root-Zucchini Pavé | Trout Roe | Jalapeño-Lemongrass Dashi
Black Angus Beef Tenderloin 48
Charred Broccoli| Mushroom Hollandaise | Potato-Bacon Paillasson
Caramelized Onion-Black Garlic Reduction
Australian Lamb Rack 49
Harissa-Lemon Glazed Young Carrots | Vadouvan-Chickpea Croquette
Pistachio Gremolata | Dried Apricot | Pepper Reduction
Maple Leaf Farms Duck Breast 37
Leg Rillette | New Mexico Honey-Szechuan Glaze | Spring Berries
Marcona Almonds | Forbidden Rice| Mirin-Sherry Reduction
Crispy Skin Organic Chicken Breast 29
Duck Fat Crushed Fingerling Potatoes | Watercress Coulis
Heirloom Tomatoes | Artichokes | Sauce Albufera
Vegetarian Tasting Plate 28
Changes daily. Please call or speak with your server about Chef’s creation for tonight.
Sides
Truffled Orzo “Mac & Cheese” 7 Sautéed Spinach with Roasted Garlic 7
Duck Fat Crushed Fingerling Potatoes with Manchego Cheese Fondue 7
