Days: Wednesday - Saturday. Hours: 5PM - 8PM
First Course
Kombu Cured Scallop CrudoUS$ 16,00
Mint, Calamansi, Thai Chile, Gooseberry, Squid Ink
Caramelized Onion VelouteUS$ 14,00
Sherry Apple, Comte Cheese, Toasted Bread Shards
Hudson Valley Foie Gras TorchonUS$ 32,00
Hibiscus Apple Jam, Sauerkraut, Black Truffle Shokupan
Second Course
Pork BellyUS$ 18,00
Pomegranate, Togarashi Peanuts, Cilantro, Sweet Potato
Beef Tartare US$ 22,00
Pomme Paillasson, Hackleback Caviar, Smoked Oyster Emulsion, Mustard Frills
Duck Fat Roasted CarrotsUS$ 14,00
Fulper Ricotta, Za'atar Puffed Rice, Ash Honey
Main Course
Wild Harvested Scallops US$ 44,00
Green Yuzu Kosho, Baby Bok Choy, Celeriac, Crispy Garlic Shallot
Jurgielewicz Duck Breast US$ 46,00
Parsnip, Rye Berries, Miso Apricot, Tare’
Painted Hills New York Strip US$ 52,00
Truffled Winter Radish, Potato Fondant & Croquette, King Trumpet Mushroom, Sauce Bordelaise
Line Caught Atlantic HalibutUS$ 42,00
Fregola, Hearts of Palm, Swiss Chard, Sauce Americaine
Dessert
Honeynut Squash Panna CottaUS$ 14,00
Miso Streusel, Caramel, Spiced Chantilly
Flourless Chocolate CakeUS$ 14,00
Maple Strawberry, Olive Oil Ice Cream, Fleur de Sel
Valley Shepherd Cheese PlateUS$ 16,00
A Cow.. A Sheep.. And A Goat | Honeycomb, Apple Butter
Executive Chef
Greg Vassos
Chef 6 course Tasting Menu $115++ per person - All menu items subject to 20% gratuity & 6% sales tax