HAMACHI CRUDO  orange, roasted pepper, purple shiso*

SEARED BRANZINO  blue crab bisque, fennel, chive*

CARAMELIZED CAULIFLOWER  caviar, crème fraîche, yukon gold potato

SPAGHETTI  nduja, truffle fondue, pecorino

Foie Gras CUSTARD  canelé, red wine caramel, brown butter powder

RABBIT SADDLE  buttermilk, tarragon, baby turnip

dry aged ribeye  mustard, braised veal pierogi

BLUEBERRY CRUMB TART  calamansi, toasted meringue, financier, kaffir lime yogurt sorbet

 

 

chef's whim-  165
wine pairing  -  130

 

Menu subject to change daily based on availability, seasonality, allergies and aversions.