DINNER
Served Monday-Saturday at 4:45pm
3-COURSES • $200
First, Entrée, Dessert
4-COURSES • $235
First, Mid-Course, Entrée, Dessert
CHEF’S TASTING MENU • $325
A selection of the most iconic dishes from Chef Gabriel Kreuther and his team.
CLASSIC WINE PAIRING • $255
PREMIUM WINE PAIRING • $595
TO SHARE
Applewood Smoked Bacon Tarte Flambée
onion • crème fraîche
Hen of the Woods Tarte Flambée
comté cheese • nutmeg
Truffled Country Pâté
seasonal pickles • toasted sourdough batard
Daily Cheese Selection
Our selection represents small productions of local & European cave-aged cheeses. Served with local honeycomb, seasonal marmalade, and toasted raisin-walnut bread
Accompanied by saffron blini and coffee espuma.
Sustainable Imperial Kaluga Caviar (50g)
Large, firm pearls encapsulate a wonderfully nuanced and buttery flavor profile. Derived from a natural hybrid of Huso Dauricus & Acipenser Shrenckii, this caviar boasts a clean oceanic finish.
Accompanied by saffron blini and coffee espuma.
Accompanied by saffron blini and coffee espuma.
Sustainable Imperial Osetra Caviar (50g)
A delicate, finer-pearled expression. This rich, celebratory caviar comes from sustainably farm raised Acipenser Gueldenstaedtii. Full bodied and nutty on the palate with aromatics of bright sea brine.
Accompanied by saffron blini and coffee espuma.
FIRST COURSE
La Belle Foie Gras Terrine
madeira gelée • apricot jam • brioche
jalapeño coulis • black radish • hokkaido uni
Raw Diver Scallop Tartare*
(add 10g kristal etolilé caviar 48 supplement)
jalapeño coulis • black radish • hokkaido uni
Cashew & Wild Mushroom Parfait
granny smith apple • teff gateau • salmon roe
Dry Aged Bluefin Tuna*
pinenut dressing • marinated crosnes • fermented gooseberries
Sustainable Imperial Ossetra Caviar 30g (145 supplement)
saffron blini • coffee espuma
MID-COURSE
Artichoke Velouté
king crab • black & tan rice • sage oyster cracker
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
Squid Ink Gnocchetti
razor clams • broccoli rabe pesto • garlic breadcrumbs
Pan Roasted Skate Cheeks
yukon potato espuma • crispy onions • sauce grenobloise
Seared Sullivan County Foie Gras
roasted orange • marcona almonds • grand marnier gastrique
Ravioli "Strasbourgeoise"
bone marrow & fines herbes • sunchoke broth • parmesan
ENTRÉE
Gently Poached Nova Scotia Halibut
rhubarb • comté crust • smoked mussel nage
Atlantic Black Sea Bass
parsnip • multigrain crumble • onion bouillon
Maine Lobster (20 supplement)
morels • vin jaune • chicken sauce american
Two Week Aged Hudson Valley Duck Breast
sicilian pistachio • cauliflower • sour cherry jus
Kozatsu A4 Wagyu Striploin (55 supplement)
soubise • komatsuna • black garlic jus
DESSERT
Chocolate Tart Soufflé
coffee crémeux • pecan praline • whiskey sabayon
Fleur de Printemps
grapefruit namelaka • ginger beer foam • poached rhubarb
Ube Pearl
spiced passion fruit & banana • ube granita • milk chocolate brownie
Prisme de Fraise
matcha riz au lait • strawberry contrast • misugaru ice cream
*consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of illness