BURRATA, CHERRY TOMATOES, STONE FRUITS, PISTACHIO GREMOLATA, BEE POLLEN
CHILLED AVOCADO VELOUTE, POACHED LOBSTER, CILANTRO & CHILI, BLACK TUILE
MUSHROOM FLATBREAD, WATERCRESS PISTOU, COMTE CHEESE, PICKLED RED ONION
GARDEN SALAD, GRILLED PEACHES, CHARRED TOMATO & YUZU VINAIGRETTE
WAGYU BEEF TARTARE, MUSTARD DRESSING, FRESNO CHILIS, POTATO CHIPS
CAROLINA GOLD RICE RISOTTO, ARTICHOKES & FENNEL, CHANTERELLES, MIMOLETTE
YUKON POTATO GNOCCHI, HUILTLACOCHE-CORN PUREE, MUSHROOMS, BASIL FOAM
TUNA NICOISE, LITTLE GEM LETTUCE, OLIVE TAPENADE, EGG MIMOSA, CHERRY TOMATOES
BANANA-LEAF WRAPPED COD, SUMMER PEPPER & ONIONS, SHIITAKE, PLANTAINS
DUCK CONFIT, BELUGA LENTILS, PICKLED CARROTS
HERB CRUSTED LAMB CHOPS, PURPLE HULLED PEA RAGOUT, DANDELIONS, FIGS
APPETIZER, ENTREE, DESSERT
FOUR COURSE CHEF'S TASTING MENU
PLANT BASED ICE CREAMS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON
PASSION FRUIT MANGO TART, VANILLA CHANTILLY, SEASONAL MIXED BERRIES
CARAMELIZED HONEY MOUSSE, CITRUS POACHED PEAR, EARL GREY ICE CREAM
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO