Mood is elegant and romantic, overlooking the seasonal picture window
5:30 – 9:00pm | Wednesday – Sunday
Chef’s Eight Course Blind Tasting | $295 per guest
Lobster Tasting Menu | $265 per guest
Prix Fixe Fine Dining Menu | $165 per guest
To Start
- burrata ice cream, olive jam, smoked olive oil
- kale pesto, burnt lemon, ricotta salata
- chanterelles, mushroom ketchup, australian truffle
- spinach, lemon, truffle
- carrots, chicken skin cracklings, calabrian chili, hon shimeji mushrooms
- hazelnut, apple, chive
- pickled mustard seed, pomegranate, macadamia
- braised venison, venison tartare, quince marmalade
- grated egg, parsley, shallot, toast points, duck fat potato
ninety-five dollar supplement
In Between
- roasted pear
- hazelnut, apple, raclette
- dill
- siberian caviar
- champagne vinegar, fresh dill
- cucumber granita, rhubarb mignonette
- chanterelle, truffle, lobster
- egg yolk jam, grated egg, brioche
fifteen dollar supplement
The Main Event
- labneh, fava beans, asparagus, mint
- fettuccine, pac choy, lemongrass cream
- shellfish minestrone, white beans, sea herbs
- pied bleu, asparagus, sauce suprême
- endive, raisin, spiced jus
- crispy potato, shallot jam, celeriac, sauce périgueux
Something Sweet
- homemade jam and a selection of crackers
- raspberry sorbet, lemon curd
- pear ice cream, pecan crémeux, pear marmalade
- cranberry sorbet, candied pistachio, praline
- ginger crumble, crème anglaise, burnt maple ice creamn
- manjari crémeux, mandarin sorbet, chocolate sable
- mascarpone mousse, fig compote, almond ice cream
ONE HUNDRED SIXTY FIVE DOLLARS PER PERSON | beverage, tax, and gratuity additional, wine pairings, eighty five dollars | *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.