Our Menu.

Brown-butter cauliflower, finger lime, smoked hazelnut and delicate herb oil.

Creamy burrata, heirloom tomato, basil oil, aged balsamic and toasted sourdough.

Foie gras terrine, cherry gastrique, toasted brioche and black pepper leaf.

Thirty-five-day aged beef, black garlic jus, charred cipollini and pommes Anna.

Saffron fennel broth, spring peas, preserved lemon and tarragon oil.

Carnaroli rice, roasted wild mushrooms, aged parmesan and truffle butter.

Seven seasonal courses composed nightly around the finest market ingredients.

Six plant-forward courses celebrating heirloom vegetables, grains and garden herbs.

Dark chocolate mousse, salted caramel, espresso soil and vanilla bean crème.

Crisp meringue, Meyer lemon curd, mascarpone cream and fresh berries.

Aged gin, white vermouth, pear eau-de-vie, saffron and champagne mist.

Botanical vodka, cucumber, basil, elderflower, lime and sparkling finish.