BURRATA, TOMATOES & STONE FRUIT, BEE POLLEN, BASIL SEEDS 26
CURED RED SNAPPER, BLUE POPPY SEEDS, PERSIAN CUCUMBER, MANGO 25
ADD 10g CAVIAR 25
GRILLED SPANISH OCTOPUS, ROMESCO, SMOKED MARBLE POTATOES 34
MARINATED WATERMELON, GINGER, HEIRLOOM TOMATOES, ELDERFLOWER 18
BABY LETTUCE SALAD, GREEN GODDESS, GRILLED ASPARAGUS, BLACK OLIVE CRUMBLE 19
TEXAS GULF COAST SHRIMP, HOMESTEAD GRISTMILL GRITS, SPICY BISQUE 36
RICOTTA AGNOLOTTI, SPICED TOMATO COULIS, PINENUTS, HERBAL OIL 30
ORA KING SALMON, COURGETTES, LEMONGRASS EMULSION 46
GREEN CIRCLE CHICKEN, CARAMELIZED SHALLOT COULIS, CHARRED ALLIUMS 38
WAGYU BAVETTE AU JUS, BROCCOLINI, CHARRED EGGPLANT MOUSSE, CHIPS 48
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE ANDREW AYALA