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

Sweetbread

compressed melon, sherry-parsley emulsion, pomme gaufrette

Duck consommé

sage duck sausage, shaved Brussels sprouts

Foie Gras ganache

candied pepitas, apples ribbons, lingonberry gel

Hiramasa crudo

cashew tofu, pickled pear, plum & pear aguachile

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

Basque piperade, 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