To Share
- vermont butter
First Course
- caviar, chive and creme fraiche
Second Course
- sunchoke, burrata, blood orange, walnut
- radish, lime and persimmon, urfa chili
- champagne vinegar mignonette
- pineapple, brioche, indonesian long pepper
Third Course
- black truffle, ricotta, vacche rosse parmigiano
- celery root, timut peppercorn, citrus sabayon
- beef cheek, maitake mushroom, torpedo shallot, sauce bordelaise
- cauliflower, leek, sauce americaine
Dessert
- raspberry and vanilla creme diplomat
- piedmontese hazelnuts, mascarpone
