Lunch
Two Course | 65
Three Courses | 78
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Half-Dozen Island Creek Oysters*
Tomatillo, Citrus, Tarragon
Add caviar $25
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Hamachi Crudo*
Thomcord Grape, Fresno Pepper, Strawberry Vinegar
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Radicchio Salad
Cara Cara Orange, Pickled Honeynut Squash, Aceto Balsamico
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Smoked Burrata
Figs, Puntarella, Hazelnut Miso
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Beef Tartare*
Pearl Onions, Smoked Mustard Aioli
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Homemade Cavatelli
Corbarino Tomato, Ricotta Salata, Basil
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Artichokes
Pecorino Romano, Lemon, Sourdough
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Grilled Sea Bass*
Mushrooms, Red Pepper Velouté, Kaffir Lime
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Green Circle Chicken
Kimchi, Plum, Belgian Endive
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Dry Aged Burger*
Seeded Bun, Koji Onion, Cooper Sharp, House-Cut Potato Chips
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American Wagyu*
Matsutake, Okra, Gochujang
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Forty Egg Yolk Tagliolini
Vermont Creamery Butter, Italian White Truffle
$95
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Sorbet Plate
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Seasonal Fruit
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Toasted Rice Millefeuille
Koshihikari Rice Cream, Mandarinquat Jam
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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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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.