CHILLED CELERIAC VELOUTE, BLUE CRAB, GRILLED APPLES
MURRAY'S BURRATA, PECAN GREMOLATA, FIGS & PEARS
TATAKI HIRAMASA, HEIRLOOM RADISHES & BEETS, YUZU VINAIGRETTE
ADD 10g ROYAL KALUGA CAVIAR
HEIRLOOM ROASTED BEETS, HERBAL GOAT CHEESE, MANDARINS, PISTACHIOS
CHICORIES, GREEN GODDESS DRESSING, SPICED LAVASH, POMEGRANATE
GRILLED OCTOPUS, PURPLE HULLED PEAS, SPANISH CHORIZO, FALL GREENS
CRUSTACEAN RAVIOLI, KABOCHA & COCONUT COULIS, DELICATA SQUASH, LOBSTER TUILE
SEASONAL MUSHROOM RISOTTO, PARMESAN, PARSLEY EMULSION, FINE HERBS
POTATO GNOCCHI, PARMESAN CREME FRAICHE, MUSHROOM CONSERVA
YUCCA CRUSTED COD, BEURRE BLANC, CONFIT MUSHROOMS
GRASS-FED BEEF TENDERLOIN AU JUS, SHALLOT FONDANT, BRUSSEL SPROUTS
COTE DE VEAU, SWEET BREADS FARCE, BLACK GARLIC COULIS
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO