SUMMER 2024
SIGNATURE COLD
WNC PETITE GREENSUS$Â 17,00
radish, goat cheese, sherry vinaigrette
CUCUMBER & PEA SOUPUS$Â 24,00
lump crab, mint, champagne, salmon roe
BURRATAUS$Â 20,00
pistou, grapes, olives, lavash
MARINATED BEETSUS$Â 18,00
sunflower sprouts, pepitas, lemon-infused oil
CAVIAR SELECTIONS
served with creme fraiche and house made chips
OSSETRAUS$Â 180,00
HACKLEBACKUS$Â 120,00
SIMPLY COOKED
ASPARAGUS CAESARUS$Â 18,00
boquerones, ricotta salata, lemon vinaigrette
ARANCINIUS$Â 18,00
périgord black truffles, marinated tomatoes, pomodoro sauce
SEARED TUNAUS$Â 26,00
garlic chips, citrus crema, aji amarillo, chive oil
BEEF TARTAREUS$Â 24,00
pickled onions, cured egg, brioche toast
FROM THE PAN
HALIBUTUS$Â 60,00
cassoulet, prosciutto, sauce verte
ROYAL TRUMPET MUSHROOMSUS$Â 37,00
succotash, pickled butternut squash, fresh herbs, radish
DUCKUS$Â 57,00
savoy cabbage, figs, baby carrots, apricot glaze
CHICKEN BALLOTINEUS$Â 56,00
farro risotto, roasted nectarine, fennel vin jaune
LOBSTER CONCHIGLIEUS$Â 57,00
sweet peas, lemon essence, gruyère crumble
FROM THE BOILER
USDA PRIME FILET MIGNONUS$Â 75,00
whipped potatoes, asparagus, duxelles, red wine demi-glace
ELK TENDERLOINUS$Â 80,00
celery root purée, cipollini onions, cardamom streusel, fennel demi-glace
LAMB SHANKUS$Â 68,00
creamy polenta, pomegranate seeds, bitter greens, braising jus
BISON RIBYEUS$Â 89,00
fingerling potatoes, green beans, harisa aioli
ENHANCEMENTS
LOBSTER TAILUS$Â 78,00
SCALLOPSUS$Â 26,00
CHEF'S BLEND MUSHROOMSUS$Â 12,00
DESSERTS
CREME CATALANAUS$Â 17,00
silky vanilla creme catalan, strawberry consomme, refreshing mint strawberry salad, crispy dried meringue & brown butter financier
CHOCOLATE FONDANT CAKEUS$Â 17,00
warm fresh baked fondant cake, dark chocolate center, cassis peppercorn sauce, served with chocolate ice cream and fresh chocolate macaroon
TIRAMISUUS$Â 17,00
traditional tiramisu mousse, coffee soaked lady fingers & sponge cake, kahlua-amaretto gelee, espresso crumble & coffee anglaise
SOUFFLE US$Â 16,00
Monthly Selection Chosen by our Executive Pastry Chef