BURRATA, HEIRLOOM MELONS, MARCONA ALMOND GREMOLATA, PLUM 26
KING KAMPACHI, GOLDEN PINEAPPLE, FRESNO CHILI, LEMON BALM 26
ADD 10g CAVIAR 25
GRILLED SPANISH OCTOPUS, ROMESCO, SMOKED MARBLE POTATOES 34
MARINATED WATERMELON, GINGER, HEIRLOOM TOMATOES, ELDERFLOWER 18
BABY LETTUCE SALAD, YOGURT DRESSING, SPICED LAVASH, MINT 19
TEXAS GULF COAST SHRIMP, HOMESTEAD GRISTMILL GRITS, SPICY BISQUE 36
YUKON GOLD POTATO GNOCCHI, CHERRY TOMATOES, SPANISH CHORIZO, MINT 30
ORA KING SALMON, COURGETTES, LEMONGRASS EMULSION 46
GREEN CIRCLE CHICKEN, CORN MOUSSE, 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