Our Chef’s Tasting menu changes biweekly and is recommended for the entire table. 
six course 125
wine pairing 82, luxury wine pairing 130


Maine Sea Urchin*
heirloom radish, calamansi vinaigrette
NV Le Mesnil Blanc de Blancs Grand Cru

Poached Faroe Island Salmon*
local farm apple, brussels sprouts, brown butter pistachios
10g royal white sturgeon caviar, optional supplement 60
2016 Gulfi “Valcanzjria”


Risotto au Vin Rouge
chestnut & parsnip purée, marjoram, parmigiano-reggiano
5g white alba truffle, optional supplement 105
2009 Rovellotti Ghemme “Chioso dei Pomi” en Magnum

 Prune-Stuffed Gnocchi*
foie gras, almond, vin santo
optional supplement 21
MV Louis Roederer “Carte Blanche” Demi Sec

Terrine of Hudson Valley Foie Gras*
roasted pumpkin, huckleberry jam, toasted brioche
optional supplement 22
NV Hidalgo Oloroso “Faraon”


Poached Giannone Farms Chicken
kale pistou, charred onion, cranberry jus
2016 Parize Givry 1er Cru “Clos Les Grandes Vignes”


Venison Sausage
grilled spanish octopus, bagna cauda, fennel brodo
2016 Descendientes de J. Palacios “Pétalos”


Selection of Cheese
optional supplement 8 per piece        


Pistachio Basque
fudge, cocoa sorbet
2016 Pellegrino Passito di Pantelleria

*Items may be served raw or undercooked and may be cooked to the guests’ specifications.
Consuming undercooked meats, fish, shellfish, poultry or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.