JONAH CRAB SALAD, TOMATO GAZPACHO, COCKTAIL SAUCE, TARRAGON
HIRAMASA, BUTTERMILK, NECTARINE, BASIL, PICKLED CARROTS, AMARANTH 34
ADD 10g ROYAL KALUGA CAVIAR +35
BURRATA, RED CHERRIES, HEIRLOOM TOMATOES, BEE POLLEN, BASIL SEEDS 36
BIBB LETTUCE, VEGETABLE & SUMAC LAVASH, PEACHES, CUCUMBER & YOGURT DRESSING 27
CRISPY PORK BELLY, WATERMELON, CILANTRO OIL, GINGER, PEANUTS 29
SPANISH OCTOPUS, GREEN OLIVES, ROMESCO, HARICOT VERT, SMOKED PAPRIKA 36
MAINE SCALLOPS, CHERMOULA SPICED CRANBERRY BEAN RAGOUT, THAI BASIL 38
CAROLINA GOLD RICE RISOTTO, CHARRED CORN, GRILLED BROCCOLI, MIMOLETTE 36
RICOTTA CARAMELLE, GARLIC SCAPE PESTO, JIMMY NARDELLO PEPPERS SUNFLOWER SEEDS 38
HOUSE MADE TAGLIATELLE, PARMESAN, CHILEAN BLACK TRUFFLE 95
ORA KING SALMON, SMOKED CHILI BUTTER, BOK CHOY, PICKLED GOOSEBERRIES, LOVAGE OIL 46
ATLANTIC HALIBUT, JAPANESE EGGPLANT, ASPARAGUS, LEMON BALM 44
GRILLED DOVER SOLE, SUMMER SQUASH, LEMONGRASS EMULSION, THAI BASIL (FOR TWO) 125
HERITAGE CHICKEN, SWEET CORN, SOUR CHERRY GASTRIQUE, CHANTERELLES 44
SNAKE RIVER FARMS WAGYU BAVETTE, GRILLED SHISHITOS, LEEK SOUBISE, BLACK GARLIC 68
CREATED BY CULINARY DIRECTOR ALAIN VERZEROLI
CORPORATE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA