CITRUS CURED KAMPACHI, GOLDEN PINEAPPLE, AVOCADO MOUSSE 34
ADD 10g ROYAL KALUGA CAVIAR 35
BABY LETTUCE HEADS, GREEK YOGURT DRESSING, MARINATED ZUCCHINI, MINT 27
WATERMELON & HEIRLOOM TOMATOES, ELDERFLOWER VINAIGRETTE, GINGER 29
CHILLED FENNEL VELOUTE, POACHED SHRIMP, PERSIAN CUCUMBER, CHILI OIL 31
BURRATA, CRENSHAW MELON RIBBONS, ALMOND GREMOLATA, BLACK MISSION FIGS 34
MAINE ROASTED SCALLOPS, CORN & CHANTERELLE FRICASSEE, BAY LEAF 38
BEEF TARTARE, NASTURTIUMS, CAPERS, POTATO CHIPS, SPICY AIOLI 35
CAROLINA GOLD RICE RISOTTO, MIMOLETTE, CHARRED CORN, JIMMY NARDELLO PEPPERS 36
STRACCIATELLA RAVIOLI, CHERRY TOMATOES, MINTED FAVA PUREE, WHEY & SAFFRON FOAM 38
ŌRA KING SALMON, TOMATO BUTTER, BOK CHOY, SMOKED TROUT ROE48
WILD DOVER SOLE, SEA BEANS, ZUCCHINI & VADOUVAN, LEMONGRASS FOAM (FOR TWO) 125
GREEN CIRCLE CHICKEN, BABY CORN, ROMANO BEANS, SAUCE SUPREME44
SNAKE RIVER FARMS WAGYU BAVETTE, SHISHITO PEPPERS, BLACK GARLIC 66
CREATED BY CULINARY DIRECTOR ALAIN VERZEROLI
CORPORATE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA