Zagat

alaska live dungeness crab, black truffle dashi

marinated japanese turnip, spicy radish yuzu-miso dressing

live dungeness crab, point judith calamari, ocean herbal broth

organic date puree, red onion confit, pinot noir

with a soy meyer lemon cloud, salmon trout roe, kafir lime yuzu glaze, micro watercress

roasted yellow peaches, poppy seed flower nectar celery root puff

julienne of royal trumpet mushrooms

fricassee of potato, shiitake mushrooms and toasted fava beans ginger aromatic sauce

warm heirloom cherry tomato salad vanilla and tarragon

brown and white honshimei mushrooms, passion fruit, english peas

spring carrot ravioli, chanterelles, pain d'epices dressing

zucchini mini puree, langres aligote potato

with white truffle honey puree of organic dates and white turnip

with pencil asparagus basil dressing in a comte cloud

julienne of royal trumpet mushrooms

prepared in a mediterranean manner

with pistachio miso, organic buckwheat, ginger aromatic sauce

warm market salad of summer beans, peas, pistachio tomato saffron sauce

parsley root and parsley puree with shitake mushrooms

black truffle dashi

spring carrot ravioli, chanterelles, pain d'epices dressing

with white truffle honey puree of organic dates and white turnip

with blue kale gnocchi

warm heirloom cherry tomato salad vanilla and tarragon

fresh ricotta sorbet

white coffee cloud, chocolate sorbet

valrhona chocolate, biscuit breton, hot toffee sauce, lemon verbena and tahitian vanilla ice creams

alaska live dungeness crab, black truffle dashi

marinated japanese turnip, spicy radish, yuzu-miso dressing

alaska live dungeness crab, point juditii calamari, ocean herbal broth

serrano ham, steamed polenta, artichoke, sunchoke coconut garlic broth

with a soy meyer lemon cloud salmon trout roe, kafir lime yuzu glaze

roasted yellow peaches, poppy seed flower nectar celery root puree

fresh hawaiian hearts of palm, julienne of royal trumpet mushrooms

fricassee of potato, shiitake mushrooms, toasted fava beans ginger aromatic sauce

warm heirloom cherry tomato salad vanilla and tarragon

brown and white honshimeji mushrooms, passion fruit and mango

spring carrot ravioli, hen of the woods, pain d'epices dressing

soubise of cippolini, zucchini mini puree black truffle sauce

with white truffle honey pencil asparagus, porcini puree

prepared in a mediterranean manner

with russian golden osetra caviar

with a soy meyer lemon cloud, salmon trout roe, kafir lime yuzu glaze, micro watercress

cuttlefish, ocean herbal broth

brown and white honshimeji mushrooms, passion fruit and mango

organic date puree, red onion confit, pinot noir

warm heirloom cherry tomato salad vanilla and tarragon

glazed honeydew melon, reglisse, ginger aromatic

blue kale gnocchi

soubise of cipollini, zucchini mint puree, black truffle sauce

with white truffle honey vermont chanterelles, pencil asparagus, porcini puree

fresh ricotta sorbet

white coffee cloud, chocolate sorbet

valrhona chocolate, biscuit breton, hot toffee sauce lemon verbena and tahitian vanilla ice creams