Chef's Three Course Tasting Menu PDF Menu
FIRST COURSE
Baby Arugula, Balsamic Shallots, Rocca Cheese, Aged Sherry Vinaigrette
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Kombu Cured Bay Scallops, Pickled
Red Currants, Sweet Yuzu Emulsion, Espelette Oil,
Toasted Marcona Almond Snow
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Foie Gras and Duck Liver, Port Gel, Toasted Pistachio, Fig Jam, Brioche
SECOND COURSE
Fennel & Coriander Crusted
Halibut, Roasted Baby Fennel, Celery Root Puree,
Compressed Granny Smith Apple, Apple Brandy Gastrique
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Grilled Squab Breast, Red Frill
Mustard Greens, Soubise Purée,
Charred Blood Orange Honey Gastric, Squab Jus
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Martin's New York Striploin, Sweet
& Sour Shallots, Pomme Duchess,
Cabernet Cream Reduction
THIRD COURSE
Ricotta Bombe, Blood Orange
Mousseline, Blood Orange Curd,
Vanilla Shortcrust
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Tuxedo Chocolate Bar, Guanaja and
Manjari Dark Chocolate,
Vanilla Bean Mousse, Jasmine Crémeux, Vanilla Ice Cream
$75 Per Person
4:30pm-6:30pm
{Menu and Price Subject to Change Without Notice}