DINNER MENU
FIVE-COURSE WINE PAIRING 95
FIVE-COURSE PRESTIGE WINE PAIRING 195
CURED HIRAMASA, FENNEL, TANGERINE, ENGLISH PEAS, LEMON VERBENA
FRENCH WHITE ASPARAGUS, GREEN STRAWBERRIES, ORANGE & PASSIONFRUIT REDUCTION
SOFT SHELL CRAB, SCRAMBLED EGGS, ARUGULA PISTOU, BISQUE
LONG ISLAND CRESCENT DUCK, SPICED RHUBARB, PISTACHIO MOUSSE
STRAWBERRY CARAIBES, PINEAPPLE AND LIME COMPOTE, COCONUT DACQUOISE
* 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