Kaluga Grand Cru Caviar supplement

$195

Winter salad

baby gem, cashew tofu, pomegranate gel, hazelnut crumb

Braised leeks

purple potatoes, blood orange, almond gel, chive crème fraîche

Duck & mushroom terrine

compressed orange-verbena, pistachio, frisée

Braised wagyu beef cheeks

quark cheese spaetzle, bell peppers paprika sauce

Foie Gras torchon

honey butter brioche, hazelnut crumb, red onion marmalade

Tuna tartare

crispy sushi rice, fresno emulsion, pickled chili

Potato agnolotti

smoked salmon, caviar beurre monté, chive oil

Baked oyster pie

poached wild diver oysters, spinach, pickled celery and carrots

Grand cru kaluga caviar

blinis and creme fraìche ( supp $160)

Crispy tofu

soy glazed maitake, Brussels sprouts, brown sugar teriyaki

Texas-style smoked pork shoulder

green spaghetti, pickled red onion, sticky barbecue glaze

Chesapeake striped bass

hazelnut romesco, root vegetable pavé, tomato & mussel sauce

Flounder roulade

shellfish mousseline, warm lobster, breakfast radish, anchovy vinaigrette

Monkfish

braised cabbage, apple potato coulis, chorizo mussel emulsion

Green circle airline chicken breast

lentil du Puy, sweet potato purée, roasted chicken jus

Venison

celeriac, lollipop kale, carrot gel, spiced jus

Tournedos rossini

romanesco, pommes duchesse, madeira jus

Executive Chef Harley Peet
Chef de Cuisine Phil Lind


3 courses for $125
4 courses for $150
3 course wine pairing for $100
4 course Wine pairing for $125