CHICORIES, SATSUMA MANDARINS, ROOT VEGETABLES, BLACK TRUFFLE VINAIGRETTE 27
FRENCH WHITE ASPARAGUS, KUMQUATS, CRISPY BARLEY 42
CURED KAMPACHI, WINTER CITRUS, BAY LEAF, TELLICHERRY PEPPER 32
ADD 10g ROYAL KALUGA CAVIAR 35
BURRATA, BLOOD ORANGE, GREEN OLIVES, ARUGULA & BASIL PISTOU 32
MAINE SCALLOPS, PARSNIP, CARROT & ORANGE REDUCTION, FENNEL POLLEN 38
GRASS FED BEEF TARTARE, POTATO CHIPS, SPICY AIOLI, PURPLE MUSTARD 34
FREGOLA SARDA “RISOTTO”, AGED PARMESAN, CELERY ROOT, KOGINUT SQUASH 34
GRILLED BRANZINO, FENNEL, GRAPEFRUIT, BROCCOLINI 46
ŌRA KING SALMON, GRILLED MAITAKE, SWISS CHARD, YUZU BEURRE BLANC 48
GRILLED DOVER SOLE, SWEET POTATO PUREE, LEMONGRASS EMULSION (FOR 2) 125
GREEN CIRCLE CHICKEN, CAULIFLOWER, GLAZED PEARL ONIONS, WILD MUSHROOMS 42
BAVETTE AU JUS, SUNCHOKES, HORSERADISH & DIJON, GRILLED TREVISO 62
CREATED BY CULINARY DIRECTOR ALAIN VERZEROLI
CORPORATE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE ANDREW AYALA