| Truffle Egg |
$95.00 |
Truffle sauce, shaved black truffles, toasted brioche $75.00 supplement when substituted on the menu |
| Fresh Tagliatelle |
$95.00 |
Grated black truffles, parmesan, brown butter truffle froth $75.00 supplement when substituted on the menu |
| Truffle Risotto |
$95.00 |
Acquerello rice, mascarpone, shaved black truffles $75.00 supplement when substituted on the menu |
| Five Cheese Agnolotti |
$95.00 |
Brown butter truffle sauce, shaved black truffles $95.00 supplement when substituted on the menu add 4grams black truffles to any dish-$80.00 |
| Caviar |
|
Golden imperial osetra caviar, 28 grams $200.00. Royal transmontanus osetra caviar, california 30 grams $150.00. Served with potato blinis, kendall farms creme fraiche, parsley, onion and lemon |
| Savoy Cabbage "Potage" |
$135.00 |
Potato, leeks, black truffle and smoked bacon mousse |
| Egg Caviar |
$135.00 |
Soft poached egg, lemon-chive creme fraiche american osetra caviar $25.00 supplement |
| Poisson Cru |
$135.00 |
Winter radish, wild arugula, beech mushrooms, truffle lime vinaigrette |
| Stonington maine diver scallops |
$135.00 |
Yellowfoot, salsify, black truffle coulis, citrus-chive butter |
| Seared Foie Gras |
$135.00 |
Endive and date mille feuille and pain d'epice $10.00 supplement |
| "Beet Salad" |
$135.00 |
Broccoli, fermented turnips, prunes and candied walnuts and molasses chip |
| Wagyu Beef Tartare |
$135.00 |
Smoked tomato emulsion, capers and puffed rice |
| Loup de Mer "En Ecailles" |
$135.00 |
Bloomsdale spinach, smoked garlic and sunchoke veloute |
| Wild New Zealand John Dory |
$135.00 |
Hope ranch black mussels, chanterelle mushrooms, potato, saffron, bouillabaisse broth |
| Lobster Bolognese |
$135.00 |
Fresh capellini, basil and brown butter truffle froth |
| Prime beef new york steak |
|
Braised beef cheek, potato gratin, young carrots, mustard greens and stinging nettle |
| Milbrook Farms Venison |
|
Pithivier of venison and foie gras, parsnip, porcini mushroom and poivrade sauce |
| Aged Liberty Duck |
|
Butternut squash, red wine braised radicchio, dandelion greens and toasted seeds |
| Lemon-caper crusted dover sole |
|
Squid ink orechiette, butternut squash, chanterelle mushrooms, cauliflower, almonds, sauce vin jaune $25.00 supplement when substituted on the menu |
| 35 Day Dry Aged "Cote de Boeuf Roti" for Two |
|
Potato-leek torte, wild mushrooms, braised little gems and herb jus $35.00 supplement when substituted on the menu |
| Ritusserue Chicken Stuffed with Summer Truffles For Two |
|
Roasted root vegetables, morel mushrooms, potato mousseline, sauce albufera $35.00 supplement when substituted on the menu |
| Fromage |
|
A selection of fine cheeses $25.00 supplement |
| Warm Chocolate Ganache Tart |
|
Mint and lime cloud, dark chocolate ice cream |
| "Pumpkin Pie" |
|
Cinnamon sable, riccotta cremeux, creme fraiche ice cream |
| Tangerine Souffle |
|
|
| Heilala Vanilla Ice Cream |
|
|
| Sticky Toffee Date Pudding |
|
Banana, hibiscus and pecan ice cream |
| Ken Takayama |
|
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