CHICORIES, CREAMY ANCHOVY DRESSING, SPICED LAVASH, TARRAGON
MARINATED HEIRLOOM BEETS, SMOKED LABNEH, POMEGRANATE, LIME
CITRUS CURED FLUKE, BUTTERNUT SQUASH, GREEN GRAPES, SESAME SEEDS
BURATTA, HONEY CRISP APPLES, MARCONA GREMOLATA, BLACK MISSION FIGS
GRILLED BIGEYE TUNA, ROASTED CAULIFLOWER, YUZU VINAIGRETTE
CHILLED FENNEL GAZPACHO, GULF SHRIMP AND CRUSTACEAN OIL
CAROLINA GOLD RISOTTO, CHEESE PUMPKIN, GRILLED MAITAKE, MIMOLETTE
MONTAUK BLACK BASS, CHARRED SWEET POTATO, LEMONGRASS, BROCCOLINI
ŌRA KING SALMON, SAVOY CABBAGE, CELERY ROOT, FENNEL CONFIT
GRILLED DOVER SOLE, CONFIT TOMATO, SEASONAL VEGETABLES FOR 2
GREEN CIRCLE CHICKEN, VIN JAUNE, BABY ARTICHOKES, WILD MUSHROOMS
BAVETTE AU JUS, BRUSSEL SPROUTS, HORSERADISH & TURNIP MOUSSE
CREATED BY CULINARY DIRECTOR ALAIN VERZEROLI
CORPORATE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE ANDREW AYALA