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”
Citrus Marinated Crown Toro hamachi
fermented farro • avocado • yuzu vinaigrette
Bella Bella Foie Gras & Roasted Artichoke Terrine
pistachio • maple gelée • brioche
Ricotta & Spigarello Gnocchi
pancetta • shallot crumble • saba
MAIN
Spice Roasted Atlantic Black Bass
caper marmalade • merguez & chickpea ragout • sherry emulsion
Ōra King Salmon Cooked on Cedar Wood
tomato braised romano beans • parsley pistou • kohlrabi velouté
Roasted Alsatian Country Sausage
sauerkraut • violet mustard
Crescent Farms Duck Leg Confit
local polenta • cashew crumble • grilled napa cabbage
Grilled Australian Wagyu Strip Steak
puntarella • red crab stuffed cremini mushroom • sauce au poivre
Hay Smoked-Two Week Aged Long Island Duck Breast
roasted baby carrots • fava beans • caramelized ginger jus
TO START
Grass Fed Beef Tartare
imperial kaluga caviar
Savory Kougelhopf
chive fromage blanc
MAIN
(choice of one)
Bella Bella Foie Gras & Roasted Artichoke Terrine
pistachio • maple gelée • brioche
Citrus Marinated Crown Toro Hamachi
fermented farro • avocado • yuzu vinaigrette
Sustainable Imperial Ossetra Caviar 30g (135 supplement)
savory potato waffle • chives • buttermilk espuma
MID-COURSE
(choice of one)
Spice Roasted Atlantic Black Bass
caper marmalade • merguez & chickpea ragout • sherry emulsion
Hay Smoked-Two Week Aged Long Island Duck Breast
blistered cranberries • parsnip cream • sweet potato “banana bread”
Grilled Australian Wagyu Strip Steak (45 supplement)
puntarella • red crab stuffed cremini mushroom • sauce au poivre
DESSERT
(choice of one)
Chocolate Choux Frappé
chocolate crémeux • bayleaf foam • chocolate sorbet
Chestnut Mont Blanc
almond & vanilla cake • tobacco infused chantilly • red currant sorbet
Petits Fours
*consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of illness