Our Chef’s Tasting menu changes biweekly and is recommended for the entire table. 
six course 125
wine pairing 85, luxury wine pairing 130

 

Smoked Lubina Tartine*
pickled rhubarb, green garlic, chive blossom
10g royal white sturgeon caviar, optional supplement 60
2017 Nikolaihof Grüner Veltliner “Hefeabzug”  

 French White Asparagus*
pancetta, peekytoe crab, fava beans
2017 Château de Pibarnon Bandol Rosé “Nuances”

Risotto
wild ramps, morel mushrooms, parmigiano reggiano
2014 Bucci Rosso Piceno “Pongelli”

 Prune-Stuffed Gnocchi*
foie gras, almond, vin santo
optional supplement 21
MV Louis Roederer “Carte Blanche” Demi Sec supplement 15 

Seared  Hudson Valley Foie Gras*
braised rabbit, spring carrot, muscat grape
optional supplement 22
NV El Maestro Sierra Amontillado “12 Años” supplement 15

 Confit Rohan Duck Leg
sugar snap peas, anson mills polenta, baby red mizuna
2015 Closerie des Alisiers Marsannay Vieilles Vignes

 Grilled Colorado Lamb Leg*
spring onion, russian banana fingerling, stinging nettles
2016 Clos du Mont-Olivet Châteauneuf-du-Pape

 Selection of Cheese
optional supplement 8 per piece    

 Mango Ice Box
lime, coconut
2017 Saracco Moscato d’Asti


*Items may be served raw or undercooked and may be cooked to the guests’ specifications.
Consuming undercooked meats, fish, shellfish, poultry or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.