Our Menu

A duet of seasonal red and golden beets, paired with peak seasonal fruit and truffle-whipped chèvre, composed over organic baby greens with an orange balsamic reduction and delicate aged balsamic "caviar" pearls

A refined interpretation of the classic, crisp romaine hearts, silky garlic anchovy emulsion, aged Gruyère, finished with a toasted ciabatta crisp

Freshly filleted fish and sweet blue crab folded with creamy truffled Arborio rice and mascarpone, finished in a golden croquette with roasted garlic confit aioli

A house-made seasonal soup inspired by the market's finest ingredients

Bone-in swordfish, dry-rubbed with aromatic spices and seared to a golden crust and tender center. Presented over a three-bean ragout, accented by Swiss chard, caramelized pearl onions, and pancetta

Pan seared, accompanied by confit baby potatoes, and a medley of stewed eggplant, tomatoes, olives, and capers

Unveiled tableside from a domed cloud of applewood smoke, meltingly tender short rib paired with truffle pomme puree, orange-honey glazed heirloom rainbow carrots, with onion jam and a chocolate infused demi-glaze

Sous-vide then grilled for exceptional tenderness, composed with cauliflower mousseline, charred freekeh, sweet corn, braised leeks, dried apricot, and truffle-tarragon jus

Cinnamon-spiced apples layered with a buttery graham cracker crumble, served warm with Häagen-Dazs vanilla ice cream, house-made toasted marshmallow, and a bright finish of mixed berries.

Silken cheesecake mousse layered with crisp baklava pastry, finished with crushed pistachios, and honeyed rose-water

Dark chocolate crèmeux encased in dark chocolate, complemented by a sweeping mixed berry gel, chocolate soil, yuzu gel, and fresh berry accents