BURRATA, WATERCRESS PISTOU, PINE NUTES, STRAWBERRIES, MANGO
CITRUS CURED HIRAMASA, HEIRLOOM RADISHES, AVOCADO, CALAMANSI VINAIGRETTE
ADD 10g ROYAL KALUGA CAVIAR
MAINE SEA SCALLOPS, CAULIFLOWER FONDANT, BLACK CURRANT COULIS, TUILE NOIRE
CHILLED HEIRLOOM ZUCCHINI VELOUTE, CRAWFISH, CROUTON, PICKLED ONIONS
GARDEN SALAD, RHUBARB VINAIGRETTE, OLIVE CRUMBLE, GRAPEFRUIT, SPICED LAVAGE
FAVA BEAN & RICOTTA RAVIOLI, SPRING GARLIC, BREAKFAST RADISHES
CAROLINA GOLD RISOTTO, BROCCOLI COULIS, TOASTED ALMONDS, CHEDDAR
PAN-SEARED HALIBUT, CHICKPEA PUREE, FRESH PEA FALAFEL, SNAP PEAS
RAS EL HANOUT SPICED GREEN CIRCLE CHICKEN, BABY CARROTS, SPINACH
WAYGU BAVETTE AU JUS, SWEET ONION SOUBISE, BLACK GARLIC, RAPINI
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO