CHILLED CELERIAC VELOUTE, BLUE CRAB, GRILLED APPLES
FALL TARTINE, DEVILED EGG, AVOCADO, SHAVED VEGETABLE, LOBSTER
MURRAY'S BURRATA, PECAN GREMOLATA, FIGS & PEARS
HOUSE SMOKED SALMON, ORGANIC CRISPY POACHED EGG, CREME FRAICHE
CHICORIES, GREEN GODDESS DRESSING, SPICED LAVASH, POMEGRANATE
SEASONAL MUSHROOM RISOTTO, PARMESAN, FINE HERBS, PARSLEY EMULSION
CRUSTACEAN RAVIOLI, KABOCHA & COCONUT COULIS, DELCIATA SQUASH, LOBSTER TUILE
PAN SEARED SCALLOPS, PUMPKIN COULIS, BLACK CROUTONS
YUCCA CRUSTED COD, BEURRE BLANC, CONFIT MUSHROOMS
CORDON BLEU, BABY GEM LETTUCE, HARICOT VERT, RADISHES
DUCK CONFIT, BABY TURNIPS, BUTTERY MASHED POTATOES
APPETIZER, ENTREE, DESSERT
FOUR COURSE CHEF'S TASTING MENU
PLANT BASED ICE CREAMS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON
PUMPKIN TART, DULCE DE LECHE CHANTILLY, PUMPKIN SEED OAT CRUMBLE
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO