Appetizers

Caspian Sea Osetra Caviar with traditional accoutrements.
54/94

Heirloom Tomato Gazpacho. Iberico Chorizo, Pineapple, Yucca Pearls, Créme Fraîche.
15

Summer Salad. Farm Fresh Corn, Wild Arugula, Blistered Tomato, House Made Fromage Blanc, Heritage Bacon, Sherry Vinaigrette.
17

Ahi Tuna Tartare. Chilis, Pinenuts, Pear, Sesame, Soy, Mint, Quail Egg, Crostini.
19

Mains

Duck Confit. Tunisian Couscous with Wild Morel Mushrooms, Cherry Pomegranate Marmalade, House Made Duck Merguez Sausage, Watercress.
36

Kurobuta Pork. Caramelized Boneless Berkshire Pork Chop with Sauce Nénette, served over a bed of Braised Wild Spinach & paired with a side of Confit Byaldi Ratatouille.
38

Turbot en Papillote. Spanish Turbot baked inside a Parchment Pouch with an Heirloom Tomato Fondue, Local Mushroom Duxelle, Vegetable Julienne, White Wine, Butter.
39

Wagyu Ribeye. Purebred 16oz Wagyu Steak Poached in Butter then seared. Porcini Chateaubriand Sauce, Herbed Fingerling Potatoes, Asparagus.
105

Desserts

French Dark Chocolate Mousse. Langues de Chat.
12

Fresh Blueberry Crème Brûlée.
11

Cheese Plate for Two.
19