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Menus
Lunch Service
Dinner Service
DESSERT
BEVERAGE
Bar Menu
Weekend Brunch Menu
Art Lovers Lunch
Easter Sunday Menu
A Taste of Spring With Chef Alain Verzeroli
Lunch Service
Dinner Service
DESSERT
BEVERAGE
Bar Menu
Weekend Brunch Menu
Art Lovers Lunch
Easter Sunday Menu
A Taste of Spring With Chef Alain Verzeroli
Lunch Service
APPETIZERS
ROYAL KALUGA CAVIAR SERVICE
1OZ 130 / 2OZ 230
FOIE GRAS PARFAIT
27
HIBISCUS, COCOA NIBS, GRANOLA, SEASONAL FRUIT
MURRAY’S BURRATA
25
RED WINE POACHED PEARS, PECAN GREMOLATA
GARDEN SALAD
19
ANCHOVY DRESSING, CAULIFLOWER, CROUTONS
CHICORY SALAD
25
TRUFFLE VINAIGRETTE, AVOCADO, WINTER VEGETABLES
BEEF TARTARE
30
POTATO CHIPS, PICKLED RED ONIONS
HAPPY CHICK FARMS FRIED EGG
18
LARDONS, PARMESAN EMULSION, CHICORIES
YUCA TOTS
23
CITRUS CREME FRAICHE, SMOKED TROUT ROE
TARTINE NOIR
21
AVOCADO MOUSSE, SMOKED SALMON RILLETTE
MUSHROOM VELOUTE
18
CROUTONS, PARSLEY FOAM, PARMESAN CHEESE
POTATO PAVE
38
POACHED LOBSTER & CORAL DRESSING, YOGURT-DILL
SUPPLEMENT OF $6 FOR TASTE OF AUTUMN
ENTREES
ATLANTIC COD
49
CABBAGE, YUCA ROSTI, BEURRE BLANC, BLACK TRUFFLE
GRILLED BASS
45
BRASSICAS, PICKLED RADISH, BEURRE MONTE
ORA KING SALMON
39
QUINOA, AGRUMES, BROCCOLI FLORETS
GREEN CIRCLE CHICKEN
38
SAUCE SUPREME, SAUTEED MUSHROOMS & GREENS
PORK MILANESE
30
CHICORY SALAD, RADISHES, HOT HONEY
WAGYU BEEF BURGER
36
GRUYETE, TRUFFLE POMMES DAUPHINES
RED WINE BRAISED SHORT RIB
58
BUTTERED POTATO-CABBAGE, CELERIAC & TREVISO
SUPPLEMENT OF $10 FOR TASTE OF AUTUMN
GRAINS
FRESH TAGLIATELLE
85
PARMESAN EMULSION, BLACK TRUFFLES
CAROLINA GOLD RICE RISOTTO
26
WINTER SQUASH, CHARRED BROCCOLI, PICKLED CARROTS
SQUID INK CRUSTACEAN RAVIOLI
30
BROCCOLI COULIS, LEMONGRASS FOAM & OIL
CHESTNUT RICOTTA AGNOLOTTI
28
SUNCHOKE FONDANT & CHIPS, CARAMELIZED SALSIFY
ACCOMPANIMENTS
BUTTERED POTATO & CABBAGE
12
BROWN BUTTER BRASSICAS
12
BRAISED GREENS
12
TRUFFLE POMMES DAUPHINES
12
Desserts
VALRHONA DARK CHOCOLATE CREMEUX
16
WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON
APPLE HIBISCUS TART
17
BLACK PEPPER FINANCIER, VANILLA CREAM
TRIO OF PLANT BASED ICE CREAMS
16
DARK CHOCOLATE, PISTACHIO, COFFEE
THE YOUNG FLOWER
18
CHOCOLATE MOUSSE, HAZELNUT PRALINE, FLEUR DE SEL SABLE
ARTISANAL SELECTION OF CHEESES
16 / 30
PEAR ARLETTE MILLE FUILLE
15
MASCARPONE CHANTILLY, BOSC PEAR, BLUE CHEESE
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