MUSHROOM VELOUTE, PARSLEY FOAM, HAZELNUTS, PARMESAN CROUTON
WINTER TARTINE, LOBSTER, DEVILED EGG, AVOCADO, SHAVED VEGETABLE,
MURRAY'S BURRATA, PECAN GREMOLATA, APPLE COMPOTE, RED WINE POACHED PEARS
HOUSE SMOKED ORA KING SALMON, ORGANIC CRISPY POACHED EGG, CREME FRAICHE
CHICORIES, TRUFFLE & GREEN GODDESS DRESSING, SPICED LAVASH, RADISHES
CAROLINA GOLD RICE RISOTTO, WINTER SQUASH, BRUSSELS SPROUTS, MIMOLETTE
SUNCHOKE & RICOTTA AGNOLOTTI, CHESTNUT MOUSSE, GLAZED SALSIFY
PAN SEARED SCALLOPS, PUMPKIN COULIS, BLACK CROUTONS
YUCA CRUSTED COD, BEURRE BLANC, FRIED MAITAKE MUSHROOMS
CHICKEN, JAMBON DE PARIS & HOLEY COW CHEESE, BABY GEM LETTUCE, FINE HERBS
DUCK CONFIT, BABY TURNIPS, BUTTERY MASHED POTATOES, BLACK GARLIC
BRAISED BEEF SHORT RIBS, PARSNIP & HORSERADISH FONDANT, WATERCRESS COULIS
APPETIZER, ENTREE, DESSERT
FOUR COURSE CHEF'S TASTING MENU
PLANT BASED ICE CREAMS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON
PASSION FRUIT CREAM & CITRUS PAVLOVA, CARACARA & BLOOD ORANGE, TOASTED PISTACHIO
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO