SEVEN COURSES


AMUSE
STRAWBERRY CHAMOMILE CAPRESE
basil-chamomile chevré - fig balsamic

ONE
PISTACHIO CRUDITÉ
pistachio hummus - tarragon - squash - radish - micro flowers

TWO
CARROT CURRY
shrimp - kataifi - pickled carrot - fronds

THREE
CONFIT DUCK DUMPLING
confit leg - rainbow chard - agrodolce - apricot

FOUR
"LECHON" - ROASTED PORK BELLY
risotto - pancetta - peas - hoisin - cilantro

FIVE
FOREST FIRE
smoked pine ice cream - chocolate nest - citrus pine tea

SIX
CHERRY BORDEAUX
citrus marble almond cake - brown butter tuile - cherry compote - bordeaux balsamic

 

Executive Chef John Iacono

Menus subject to change based on seasonality

 


PHOTO GALLERY

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