ROYAL KALUGA CAVIAR SERVICE, BUCKWHEAT BLINIS, ACCOUTREMENTS
1oz 150 / 2oz 255
CURED HIRAMASA, FENNEL, TANGERINE, ENGLISH PEAS, LEMON VERBENA 34
ADD 10g ROYAL KALUGA CAVIAR +35
WHIPPED BURRATA, BLOOD ORANGE, GREEN OLIVES, MARCONA ALMOND 36
BABY LETTUCE, GREEN GODDESS, KUMATO TOMATO, HERB LAVASH 27
ROASTED LEEKS, GREEN ASPARAGUS, SAUCE "GRIBICHE", CROUTONS, TARRAGON 29
GRILLED OCTOPUS, FAVA BEANS, MARBLE POTATOES , SMOKED LABNEH, SUMAC 36
MAINE SCALLOPS, CARROT & ORANGE REDUCTION, FENNEL POLLEN, RUTABAGA 38
FRENCH WHITE ASPARAGUS, ORANGE & PASSIONFRUIT COULIS, KUMQUATS 39
CAROLINA GOLD RICE RISOTTO, STINGING NETTLES, ARTICHOKES, BOTTARGA 36
POTATO GNOCCHI, GREEN GARLIC, WATERCRESS, PARMESAN CRÈME FRAÎCHE 38
HUDSON VALLEY STEELHEAD TROUT, BABY CARROTS, PINE NUTS, MINT 42
ATLANTIC HALIBUT, MOREL MUSHROOMS, WHITE ASPARAGUS VELOUTE 44
DOVER SOLE, FENNEL CONFIT, CALAMANSI, VINAIGRETTE, GRAPEFRUIT (FOR TWO) 125
GREEN CIRCLE CHICKEN, PURPLE CAULIFLOWER, ASPARAGUS, SPRING ONIONS44
SNAKE RIVER FARM WAGYU BAVETTE, BLACK GARLIC, TURNIP & HORSERADISH 68
CREATED BY CULINARY DIRECTOR ALAIN VERZEROLI
CORPORATE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA