BABY LETTUCE HEADS, GREEK YOGURT DRESSING, MARINATED ZUCCHINI, MINT 27
FRENCH WHITE ASPARAGUS, STRAWBERRIES, CRISPY BARLEY 42
CITRUS CURED KAMPACHI, BUTTERMILK, GREEN GARLIC OIL, POPPY SEEDS 32
ADD 10g ROYAL KALUGA CAVIAR 35
BURRATA, MARINATED CHERRY TOMATOES, STONE FRUIT, BEE POLLEN, BASIL 32
ROASTED MAINE SCALLOPS, ONION SOUBISE, PEAS, WILD MUSHROOM 38
BEEF TARTARE, NASTURTIUMS, CAPERS, POTATO CHIPS, SPICY AIOLI 34
CAROLINA GOLD RICE RISOTTO, STINGING NETTLES, PARMESAN, BABY ARTICHOKES 34
YUKON GOLD GNOCCHI, PARMESAN CREME FRAICHE, WATERCRESS COULIS 46
ŌRA KING SALMON, HEIRLOOM CARROTS, ENGLISH PEAS, SMOKED TROUT ROE 48
WILD DOVER SOLE, ENGLISH PEA PUREE, BABY LEEKS, LEMONGRASS EMULSION (FOR 2) 125
GREEN CIRCLE CHICKEN, SHALLOT COULIS, SPRING ONIONS, MOREL MUSHROOMS 42
AMERICAN WAGYU BAVETTE, GREEN ASPARAGUS, TURNIP MOUSSE, HORSERADISH & DIJON 66
CREATED BY CULINARY DIRECTOR ALAIN VERZEROLI
CORPORATE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA