BURRATA, APPLE & GINGER COMPOTE, PECAN GREMOLATA, SPICED RED WINE POACHED PEARS 26
CURED HIRAMASA, FENNEL, MANDARINS, AVOCADO, TAGGIASCA OLIVE 26
ADD 10g CAVIAR 25
MAINE SEA SCALLOPS, SUNCHOKE FONDANT & CHIPS, HERBAL CREAM 28
ROASTED BEET, ASIAN PEAR, WATERCRESS YOGURT, POMEGRANATE 18
CHICORIES, GREEN GODDESS, RADISHES, SPICED LAVASH 20
CHESTNUT & RICOTTA AGNOLOTTI, WILD MUSHROOM, TOASTED HAZELNUTS, SALSIFY 32
CAROLINA GOLD RICE RISOTTO, PUMPKIN SQUASH, ROYAL TRUMPETS, MIMOLETTE 34
ORA KING SALMON, CAULIFLOWER RICE, YUZU HONEY VINAIGRETTE 46
GREEN CIRCLE CHICKEN, CELERIAC FONDANT, BRUSSEL SPROUTS, BLACK GARLIC 38
NEW YORK STRIP AU JUS, POTATO GRATIN, BROCCOLINI 48
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO