CHICORIES, GREEN GODDESS, RADISHES, SPICED LAVASH 19
AVOCADO TARTINE, POMEGRANATE, CHERRY TOMATOES, GREEK FETA 22
BURRATA, APPLE & GINGER COMPOTE, PECAN GREMOLATA, RED WINE POACHED PEARS 24
CURED ORA KING SALMON, YUZU CREAM CHEESE, SHAVED VEGETABLES 26
ADD ROYAL KALUGA CAVIAR 25
AUTUMN MUSHROOM VELOUTE, PARMESAN SHAVINGS, CROUTONS 19
CAROLINA GOLD RICE RISOTTO, BUTTERNUT SQUASH, ROYAL TRUMPETS, MIMOLETTE 28
TEXAS GULF SHRIMP, HOMESTEAD GRISTMILL GRITS, SAVOY CABBAGE, BISQUE 32
MISO CARAMELIZED COD, DAIKON VELOUTÉ, YUZU OIL 31
GREEN CIRCLE CHICKEN, CELERIAC FONDANT, BRUSSELS, BLACK GARLIC 33
BRAISED SHORT RIBS, PARSNIP FONDANT, WATERCRESS 40
ST. DAVID'S RACLETTE - ARETHUSA BLUE - JULIANNA - BABY CAPRINO
PLANT BASED ICE CREAMS 12
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON 12
RIO GRANDE ORGANICS PECAN & MAPLE TART 12
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO