MUSHROOM VELOUTE, PARSLEY FOAM, ROASTED HAZELNUTS, PARMESAN CROUTON
MURRAY'S BURRATA, PECAN GREMOLATA, RED WINE POACHED PEARS, APPLE COMPOTE
CURED ORA KING SALMON, HEIRLOOM RADISHES & BEETS, YUZU VINAIGRETTE
HEIRLOOM ROASTED BEETS, HERBAL GOAT CHEESE, MANDARINS, PISTACHIOS
CHICORIES, GREEN GODDESS & TRUFFLE VINAIGRETTE, SPICED LAVASH, POMEGRANATE
GRILLED OCTOPUS, FINGERLING POTATOES & ARTICHOKES, SPANISH CHORIZO, WINTER GREENS
SUNCHOKE & RICOTTA AGNOLOTTI, CHESTNUT MOUSSE, GLAZED SALSIFY
CAROLINA GOLD RICE RISOTTO, WINTER SQUASH, BRUSSELS SPROUTS, PICKLED CARROTS, MIMOLETTE
PAN SEARED SCALLOPS, PUMPKIN COULIS, BLACK CROUTONS
YUCA CRUSTED COD, BEURRE BLANC, FRIED MAITAKE MUSHROOMS
BEEF TENDERLOIN AU JUS, CELERIAC FONDANT, BROCCOLINI, BLACK GARLIC
COTE DE VEAU, SWEET BREADS FARCE, SHALLOT COULIS, BLUE OYSTER MUSHROOMS
SPICED CRESCENT DUCK A L'ORANGE, BABY TURNIPS, WINTER GREENS
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO