BURRATA, CHERRY TOMATOES, STONE FRUITS, PISTACHIO GREMOLATA, BEE POLLEN
YELLOWFIN TUNA CRUDO, DAIKON, CITRUS WATERMELON, FRIED QUINOA, CUCUMBERS
HEIRLOOM TOMATO & FIG TATIN, BELLETOILE CHEESE, BASIL SEEDS, PETITE SALAD
CHILLED AVOCADO VELOUTE, POACHED LOBSTER, CILANTRO & CHILI, BLACK TUILE
GARDEN SALAD, GRILLED PEACHES, CHARRED TOMATO & YUZU VINAIGRETTE
FOIE GRAS TORCHON, TROPICAL CHUTNEY, SOURDOUGH BREAD
SUMMER SQUASH CARPACCIO, MELONS, MARIGOLD, HAZELNUTS
CAROLINA GOLD RICE RISOTTO, ARTICHOKES & FENNEL, CHANTERELLES, MIMOLETTE
YUKON GOLD POTATO GNOCCHI, HUILTLACOCHE-CORN PUREE, MUSHROOMS, BASIL FOAM
ORA KING SALMON, SAFFRON TOMATO COULIS, ARTICHOKES, PISTACHIO, ZUCCHINI
BANANA-LEAF WRAPPED COD, SUMMER PEPPERS & ONIONS, SHIITAKE, PLANTAINS
DOVER SOLE, ROMESCO, SUMMER VEGETABLES, FENNEL EMULSION
HERB CRUSTED LAMB CHOPS, PURPLE HULLED PEA RAGOUT, SUMAC & FIGS
SPICED DUCK AU JUS, STONE FRUITS & SEASONAL BERRIES, TURNIPS
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO