Restaurant

Sungold Tomatoes with chilled tomato dashi and sesame tofu

$22

Chicory Salad with thomcord grapes, blue cheese and hazelnut miso vinaigrette

$18

Scallop Crudo with plum, shiso and jalapeño

$24

Tete de Cochon with maple cured trout roe and peanuts

$26

Queens Cup Oysters with green tomato and horseradish granite

$25

Beef Tartare with fermented black sunchoke and Asian pear

$25

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Dry Aged Burger with koji onions, cooper sharp and chips

$34

Foie Gras and Duck Pie with green peppercorns and vin jaune

$46

Pennsylvania Golden Chicken with peaches, chanterelles and anson mills grits

$37

Red Snapper with a salad of seafood and summer vegetables seasoned with swarnadwipa

$38

Fairytale Eggplant with farro, yogurt and fermented black soybean

$32

American Wagyu Bavette Steak with jimmy nardellos, anchovy and oregano

$45

Executive Chef Justin Bogle | Chef de Cuisine Jon Culbert

Green Salad with Hazelnut Miso Vinaigrette

Purple Sweet Potato Chips with Umami Powder

Turnips with Sauce Ravigote

Chocolate layered cake with hazelnut and passionfruit

$15

Plum Tart

$15

One Cheese

$8

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Executive Pastry Chef UV Feldman

Hamachi with plum, shiso and jalapeño

Big Eye Tuna with foie gras, artichokes and moscatel vinegar

Blue Crab and Caviar with green tomato and horseradish

Sungold Tomatoes with chilled tomato dashi and sesame tofu

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Sunchoke and black truffle dumpling with brown butter consommé

Live Scallop with seaweed beurre blanc and maple cured trout roe

Foie Gras Chawanmushi with shiitake and coffee ponzu

Barbecued Eel with bone marrow and red wine

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Black Bass with squid, mussels, and swarnadwipa

Grilled Squab with a ragu of lobster and chanterelles

Dry Aged Beef with caraflex cabbage, smoked beef heart and sauce charcuterie

King Trumpet Mushroom with farro verde and black apple mole

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Milk chocolate cremeaux with passion fruit and espresso ice cream

Cardamom puff pastry layers with caramelized apples and cranberries

Chai soufflé with pear sorbet and pecan oat crumble

Selection of American cheeses

Hamachi with persimmon and sesame

Foie Gras and Artichoke Terrine with Moscatel Vinegar

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Live Scallop with seaweed beurre blanc and maple cured trout roe

Roasted Sweetbreads with smoked cabbage and sauce charcuterie

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Cod steamed in sake with nori hollandaise

Venison with black truffle and quince

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Chestnut with mandarin and vanilla

Chocolate with dulce de leche and baileys

Kristal Caviar with smoked potato and hazelnut

Hamachi with persimmon and sesame

Parmesan Chawanmushi with White Truffles from Alba

Cod steamed in sake with nori hollandaise

Venison with black truffle and quince

Chcololate with dulce de leche and Baileys