Days: Wednesday - Saturday. Hours: 5PM - 8:30PM
First Course
Kombu Cured Scallop CrudoUSD 16.00
Mint, Calamansi, Thai Chile, Gooseberry, Squid Ink
Caramelized Onion VeloutéUSD 14.00
Sherry Apple, Comté Cheese, Toasted Bread Shards
Hudson Valley Foie Gras TorchonUSD 32.00
Hibiscus Apple Jam, Sauerkraut, Black Truffle Shokupan
Second Course
Spanish OctopusUSD 24.00
Nduja, Mustards, Blood Orange, Rutabega, Black Garlic
Roasted BeetsUSD 22.00
Black Plum, Porcini Soil, Chevré, Flowers
Maine Lobster ToastUSD 22.00
Brioche, Persimmon, Black Truffle, Sauce Amèricaine
Main Course
John DoryUSD 42.00
Carrot Barigoule, Parisian Gnocci, Oro Blanco Sweeties, Caviar & Cockle Au Beurre
Wild Harvested Scallops USD 44.00
Green Yuzu Kosho, Baby Bok Choy, Celeriac, Crispy Garlic Shallot
Jurgielewicz Duck Breast USD 46.00
Parsnip, Rye Berries, Miso Apricot, Tare’
Colorado Lamb USD 58.00
Sunchoke, Black Trumpets, Polenta "Croutons" Black Mission Figs, Lamb Jus
Dessert
Whipped Matcha CheesecakeUSD 14.00
Graham Streusel, Szechuan Meringues, Yuzo Curd Ice Cream
Chocolate Crémeux TartUSD 14.00
Banana Bavarian Créme, Kumquat, Hazelnuts
Valley Shepherd Cheese PlateUSD 16.00
A Cow.. A Sheep.. And A Goat | Honeycomb, Apple Butter
Executive Chef
Greg Vassos
6 Course Chef Tasting Menu $115++ per person or á la Carte
Menu items are subject to 20% Service Charge And 6% Sales Tax
