CHICORIES, GREEN GODDESS DRESSING, SPICED LAVASH, TARRAGON 27
HEIRLOOM BEETS, HEART OF PALM & COCONUT, CLEMENTINES, MINT OIL 26
CITRUS CURED KAMPACHI, BUTTERNUT SQUASH, GREEN GRAPES, SESAME SEEDS 32
ADD 10g ROYAL KALUGA CAVIAR 35
BURRATA, ASIAN PEAR, KALE WALNUT PESTO, HACHIYA PERSIMMON 31
MAINE SCALLOPS, ROASTED CAULIFLOWER, YUZU VINAIGRETTE, CAPERS 34
GRASS FED BEEF TARTARE, POTATO CHIPS, SPICY AIOLI, PURPLE MUSTARD 34
CAROLINA GOLD RISOTTO, RED KABOCHA, ROYAL TRUMPETS, MIMOLETTE 32
ADD 5g BLACK TRUFFLE 75
MONTAUK BASS, CHARRED SWEET POTATO, LEMONGRASS, BROCCOLINI 44
ŌRA KING SALMON, SAVOY CABBAGE, FENNEL VELOUTE, SMOKED TROUT ROE 46
GRILLED DOVER SOLE, CONFIT TOMATO, ROMENESCO, LEMON (FOR 2) 125
GREEN CIRCLE CHICKEN, VIN JAUNE, BABY ARTICHOKES, WILD MUSHROOMS 41
ADD 5g BLACK TRUFFLE 75
BAVETTE AU JUS, BRUSSELS SPROUTS, HORSERADISH & KOHLRABI MOUSSE 60
CREATED BY CULINARY DIRECTOR ALAIN VERZEROLI
CORPORATE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE ANDREW AYALA