DINNER MENU
FIVE-COURSE WINE PAIRING 95
FIVE-COURSE PRESTIGE WINE PAIRING 195
CURED HIRAMASA, FENNEL, TANGERINE, ENGLISH PEAS, LEMON VERBENA
FRENCH WHITE ASPARAGUS, ORANGE & PASSIONFRUIT COULIS, KUMQUATS
POACHED MAINE LOBSTER, CREAMY POLENTA, CORALINE BISQUE
LONG ISLAND CRESCENT DUCK, YORKSHIRE SPICED RHUBARB, ONION SOUBISE
PANDAN COTTA, CARROT CAKE, CREAM CHEESE FROSTING, PECAN ICE CREAM
* FOR A HARMONIOUS DINING EXPERIENCE, OUR SEASONAL EXPRESSION IS CREATED FOR YOUR FULL TABLE’S ENJOYMENT
First Course
PAUL LAURENT, CUVEE DU FONDATUER, CHAMPAGNE, NV
Second Course
HOFKELLEREI, RIESLING AND GRUNER VELTLINER, AUSTRIA, 2021
Third Course
PELICAN, PINOT NOIR-PPOULSARD, JURA, FRANCE, 2021
Fourth Course
AMON-RA, SYRAH, BAROSSA, UNITED STATES 2005
Fifth Course
CHÂTEAU DOISY VEDRINES, GRAND CRU CLASSÉ, SAUTERNES, FRANCE, 2020
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
EXECUTIVE CHEF ANDREW AYALA