P R I X F I X E M E N U

three courses 98

heirloom beet salad, osetra caviar, apple gelée, horseradish (15 supplement)

grass fed beef carpaccio, yuzu lemon, aged white truffle balsamic

duck consommé, confit + foie gras ravioli, fragrant julienne

bay scallops, organic polenta, preserved truffle, crispy bacon

A P P E T I Z E R S
langoustine, lobster quenelles, saffron potato, bouillabaisse

crispy veal sweetbreads, fiddleheads, garlic chive, tomato confiture

sweet potato soup, ginger marshmallow cream, canopy of crispy bread

maine lobster, roasted cauliflower, garden of madras curry (10 supplement)

scottish salmon, shiitake braised in sake, ginger

M A I N atlantic halibut, braised fennel, olive, olive oil fumet

C O U R S E S spiced cervena venison, savoy cabbage tart, pear chutney

prime beef ribeye, grilled foie gras, wild mushrooms, mustard tempura

wagyu beef short rib braised with aromatics, apple + jalapeño purée

duroc pork on rosemary, vegetable truffle terrine, kimchi

all prix fixe items are available à la carte

please alert your server if you have any

dietary restrictions due to a food allergy or intolerance
partner / executive chef
anthony martin please note that the consumption of undercooked
seafood and meats may increase the risk of food borne illness