Salad of Marinated Hearts of Palm
Winter Citrus, Savoy Cabbage, Preserved Lemon Vinaigrette
Handmade Spaghetti
Alaskan King Crab, Crème Fraiche, Trout Caviar
Confit Duck Leg
Salad of Winter Chicories, Roasted Apples, Sherry Vinaigrette
Crudo of Big Eye Tuna
Celery Root and Apple Slaw, Sour Apple Broth
NZ Big Glory Bay Salmon en Papillote
Braised Fennel and Celery, Herb Butter
Jidori Chicken Breast
Parmiggiano Reggiano, Tuscan Kale, Truffle Jus
Coal Roasted Beets and Their Greens
Olive Oil Crushed Potatoes, Sauce Vert
Petit New York Steak
Braised Shortrib Crespelle, Trumpet Mushrooms, Sauce Chasseur
Chocolate Fondue for Two
Seasonal Fruits, Marshmallows, Assorted Cookies
(plus tax and gratuity)