| Salad Of Compressed Watermelon |
$30.00 |
English cucumber ribbons, pickled green chilis, banana mint and almond pudding |
| Forest Mushroom Anolini |
$32.00 |
Arrowleaf spinach, marcona almonds, nasturtium capers and gremolata. |
| Peach Melba |
$40.00 |
Pastrami of hudson valley moulard duck foie gras garden state peaches, pickled red onions, lemon thyme and melba toast |
| Tsar Imperial Ossetra Caviar |
$125.00 |
Citrus cured bigeye tuna, glazed gooseberries, bronze fennel and young coconut nuage |
| Sweet Corn Carnaroli R Isotto Biologico |
$125.00 |
With shaved australian black winter truffles, celery mousse and parmigiano-reggiano |
| Atlantic Halibut Cuit A La Vapeur |
$36.00 |
Golden snap peas, heirloom carrots, pea tendrils and sumac-scented crème fraiche |
| Wolfe Ranch Bobwhite Quail Presse |
$38.00 |
Avocado squash, summer pole beans, sunflower sprouts and yellow pepper sofrito |
| Butter Poached Nova Scotia Lobster |
$40.00 |
Hen of the woods mushrooms, black mission figs, purslane and toasted hazelnut vinaigrette. |
| Elysian F Ields Farms Lamb En Persillade |
$46.00 |
Marinated artichokes, sungold tomatoes, petite basil and niçoise olive tapenade. |
| Charcoal Grilled Miyazaki Wagyu |
$125.00 |
Parmesan battered shallots, hass avocado, greenmarket lettuces and sauce raifort |
