LUNCH
Served Wednesday-Friday 12:00-1:45pm
PRIX FIXE • 120
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
Served with savory potato waffle and buttermilk 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.
Served with savory potato waffle and buttermilk espuma.
Served with savory potato waffle and buttermilk 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.
Served with savory potato waffle and buttermilk espuma.
TO START
Gem Lettuce & Radicchio Salad
pickled cherries • pumpkin seeds • goat cheese “ranch”
Spiced Tuna Loin
smoked tomato water • avocado • macerated melon
Bella Bella Foie Gras Terrine
riesling gelée • black mission figs • marble brioche
Porcini Gnocchetti
confit egg yolk • morels • sauce au vin jaune
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
MAIN
Spice Roasted Local Golden Bass
shelling beans • cockles • saffron nage
Green-walk Hatchery Trout Cooked on Cedar Wood
crushed potatoes • marinated brussels sprouts • champagne sauce
Roasted Alsatian Country Sausage
sauerkraut • violet mustard
Crescent Farms Duck Leg Confit
local polenta • cashew crumble • grilled napa cabbage
Grilled Snake River Farms Wagyu Ribeye Beef Cap
puntarella • red crab stuffed cremini mushroom • sauce au poivre
Hay Smoked-Two Week Aged Long Island Duck Breast
roasted baby carrots • soubise • caramelized ginger jus
DESSERT
Chocolate Choux Frappé
chocolate crémeux • bayleaf foam • chocolate sorbet
Ube Pearl
spiced passionfruit & banana • ube granita • milk chocolate brownie
Rhubarb Napoleon
crème fraîche chantilly • rhubarb sorbet • blood orange mousse
Citrus Panna Cotta
citrus dacquoise • katafi tuile • pomegranate sorbet
AMUSES BOUCHE
Grass Fed Beef Tartare
imperial kaluga caviar
Savory Kougelhopf
chive fromage blanc
TO START
(choice of one)
Bella Bella Foie Gras & Roasted Artichoke Terrine
riesling gelée • black mission figs • marble brioche
Spiced Tuna Loin
smoked tomato water • avocado • macerated melon
Sustainable Imperial Ossetra Caviar 30g (135 supplement)
savory potato waffle • chives • buttermilk espuma
Sturgeon & Sauerkraut Tart
applewood smoke • sabayon • imperial kaluga caviar
MAIN
(choice of one)
Roasted Atlantic Black Bass
cranberry beans • cockles • saffron nage
Hay Smoked-Two Week Aged Long Island Duck Breast
roasted baby carrots • soubise • caramelized ginger jus
Grilled Snake River Farms Wagyu Ribeye Beef Cap (55 supplement)
puntarella • red crab stuffed cremini mushroom • sauce au poivre
DESSERT
(choice of one)
Chocolate Choux Frappé
chocolate crémeux • bayleaf foam • chocolate sorbet
Rhubarb Napoleon
crème fraîche chantilly • rhubarb sorbet • blood orange mousse
Petits Fours
*consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of illness