WINE PAIRING 95
CURED KAMPACHI, WINTER CITRUS, TELLICHERRY PEPPER, ROYAL KALUGA CAVIAR
FRENCH WHITE ASPARAGUS, KUMQUATS, CRISPY BARLEY
POACHED MAINE LOBSTER, CORALLINE BISQUE, CREAMY POLENTA
GRASS FED BEEF FILET, SUNCHOKES, HORSERADISH & DIJON, GRILLED RADICCHIO
MONT BLANC, CANDIED CHESTNUT, ARABICA, CRUNCHY MERINGUE
* FOR A HARMONIOUS DINING EXPERIENCE, OUR SEASONAL EXPRESSION IS CREATED FOR YOUR FULL TABLE’S ENJOYMENT
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE ANDREW AYALA