SEVEN COURSES

AMUSE
SALT-CURED STURGEON & CAVIAR

ONE
TOMATOES & SCALLOP
frisée - tomato purée

TWO
COMPRESSED WATERMELON GAZPACHO
pork belly - wonton - lime salt

THREE
MUSHROOM CONSOMMÉ
brioche grilled cheese - chanterelles - ruby jon apple - crouton

FOUR
DRY-CURED RACK OF LAMB
blue lake beans - upland crest - red wine jus - mint

INTERMEZZO
PEAR SPRITZER

FIVE
NEOPOLITAN
dehydrated chocolate - stone fruit - vanilla wafers - chiffon

 

Executive Chef John Iacono

Menus subject to change based on seasonality

 


PHOTO GALLERY

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