BABY LETTUCE, CARAMELIZED ANCHOVY DRESSING, SPICED LAVASH, TARRAGON 19
AVOCADO TARTINE, PURPLE HULL PEAS, CHERRY TOMATOES, GREEK FETA 22
BURRATA, HEIRLOOM MELONS, MARCONA GREMOLATA, STONEFRUIT 24
CURED ORA KING SALMON, YUZU CREAM CHEESE, SHAVED VEGETABLES 26
ADD ROYAL KALUGA CAVIAR 25
CAROLINA GOLD RICE RISOTTO, BUTTERNUT SQUASH, MIMOLETTE, KALE 28
TEXAS GULF SHRIMP, HOMESTEAD GRISTMILL GRITS, SAVOY CABBAGE, BISQUE 32
MEDITERRANEAN BRANZINO, SWEET POTATO, LEMONGRASS EMULSION 31
GREEN CIRCLE CHICKEN, CORN MOUSSE, ALLIUMS, BLACK CURRANT, BAY LEAF 33
PLANT BASED ICE CREAMS 12
VENEZUELAN 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 ANDREW AYALA