Lunch
Two Course | 65
Three Courses | 78
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Half-Dozen Island Creek Oysters*
Finger Lime, Fresno Chili, Horseradish
Add caviar $25
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Fluke Crudo
Cherry Tomato, Tamarind, Fresno Oil
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Spinach and Watercress Salad
Marzolino Cheese, Pear, Candied Pistachio
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Smoked Apulian Burrata
White Asparagus, Almond, Strawberry
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Beef Tartare*
Cilantro, Pickled Habanada Pepper, Puffed Wild Rice
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Spaghetti
Zucchine, Lobster, Summer Truffle
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Charcoal Grilled Sea Bass
Piquillo Pepper, Controne Beans, Mussels Escabeche
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Dry Aged Burger*
Seeded Bun, Koji Onion, Cooper Sharp, House-Cut Potato Chips
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Berkshire Pork Neck
Gold Bar Squash, Basil, Ramps
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Charred Savoy Cabbage
Mushroom Merguez, Smoked Malt, Spring Peas
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Sorbet Plate
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Coconut Mousse
Campfire Caramel, Smoked Cacao Nib Ice Cream
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Selection of Cheeses
Homemade Jam, Toasted Bread
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Fresh Fruit and Berries
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Executive Chef Michele Brogioni
Chef de Cuisine Simon Ek
Executive Pastry Chef Rebecca Choi
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Kindly inform our team of any food allergies.