Appetizers
- Tuna Crudo
Piquillo pepper, radish, red miso - 13
- Lobster Risotto
hazelnuts, truffle - 14
- Butternut Squash Soup
crab, green curry, coconut - 11
- Escargot
hazelnuts, garlic, bread crumbs - 13
- Seared Foie Gras
caramelized carrot, pecans, spiced cream cheese - 16
Main Course
- Branzino
Tuscan kale, faro, Maitake, Beurre Rouge - 29
- SwordFish
watercress, grapefruit, garlic vichyssoise, caviar - 27
- Chicken Breast
confit cabbage, acorn squash, sherry jus - 26
- Pork Belly
Okinawa sweet potatoes, escarole, Dijon jus - 27
- Beef Short Rib
caramelized onion spaetzle, Brussels sprouts, sauce Bordelaise - 28