Kaluga Grand Cru Caviar supplement

$195

Baby gem lettuce

hazelnut romesco, Provencal, 36 months parmesan, smoked tomato jam

Honeynut squash

charred feta, pumpkin seed granola, apple-sage vinaigrette

Sweetbreads

charred sweet potato, sherry-parsley emulsion, pomme gaufrette

Duck consommé

sage duck sausage, shaved Brussels sprouts

Foie Gras ganache

candied pepitas, apples ribbons, lingonberry gel

bay scallop ceviche

aji coconut milk, sweet potato, Thai herbs

Chicken & mushroom terrine

grapefruit & plum, brown butter yogurt

Octopus escabeche

confit saffron potato, chorizo mayonnaise, chimichurri

Grand cru kaluga caviar

blinis and crème fraìche ( supp $160)

Caraflex cabbage

miso ginger peanut sauce, marinated citrus, lotus root chips

Linguine

smoked uni butter, salmon roe, chives (add caviar $20)

Branzino

piperade, smoked paprika patatas bravas, parsley bechamel

Sea scallops

matsutake mushrooms, curry apple butter, cauliflower "Piccalilli"

Dover sole ( supp $15)

pommes purée, autumn vegetables, velouté-meuniére

Green circle chicken breast

truffle mousseline, whipped potatoes, Brussels sprouts, créme de vollaile

Sticky duck

miso glazed turnips, duck-tapioca crackling, black garlic

Beef tenderloin

creamed spinach, twice baked potato, natural 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