LUNCH
Served Tuesday-Friday 11:45am-2:15pm
2 COURSE PRIX FIXE • 75
3 COURSE PRIX FIXE • 95
CHEF’S TASTING MENU • 155
A selection of the most iconic dishes from Chef Gabriel Kreuther and his team.
WINE PAIRING • 155
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 (3pc)
local honeycomb • seasonal marmalade
Accompanied by saffron blini and coffee espuma.
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.
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.
TO START
La Belle Foie Gras Terrine
concord grape • macadamia nut • gin & thyme
Dry Aged Hamachi*
oyster & kale bavarois • shiso • herb dashi fond
Gem Lettuce & Radicchio Salad
marinated beets • pumpkin seed crumble • parmesan dressing
Green Asparagus Veloute
grilled blue shrimp • quail egg • koji oil
MID COURSE
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
Corn & Black Truffle Doppio Ravioli
chanterelle • snow pea jus • pancetta
Pan Roasted Skate Cheeks
yukon potato espuma • crispy onions • sauce grenobloise
Crispy Sweetbread
rosemary • candied ginger • port wine jus
ENTRÉE
Gently Poached Arctic Char
celtuce • comte crust • smoked mussel nage
Red Wine Marinated Blackfish
cockles • wax bean ragout • castelvetrano olives
Crescent Farm Dry Aged Duck Breast
beetroot • huckleberry • perilla
Elysian Fields Lamb Tenderloin
stone fruit • cucumber • lovage
DESSERT
TWO AND THREE COURSE (choice of one)
Prisme de Fraise
matcha riz au lait • strawberry contrast • misugaru ice cream
Figue Royale
roasted fig • balsamic gastrique • ginger beer foam
CHEF'S TASTING MENU
1st Course
La Belle Foie Gras Terrine
concord grape • macadamia nut • gin & thyme
applewood smoke • sabayon • imperial kaluga caviar
Mid Course
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
chanterelle • snow pea jus • pancetta
3rd Course
Corn & Black Truffle Doppio Ravioli
chanterelle • snow pea jus • pancetta
blueberries • marinated squash • turnips
4th Course (choice of one)
Two Week Aged Crescent Farms Duck
blueberries • marinated squash • turnips
Or
Elysian Fields Lamb Tenderloin
stone fruit • cucumber • lovage
peach confit • chamomile meringue • lemon verbena ice cream
5th Course
Peach Blossom
peach confit • chamomile meringue • lemon verbena ice cream
*consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of illness