chef's tasting menu
monkfish ‘foie gras’
ponzu
…
yellowfin hamachi ribbons
jalapeno, endives
…
carnaroli risotto with jumbo lump crab
sage, & melon
…
truffled beef bone broth
oxtail, root vegetables
…
roasted pumpkin sorbet
…
miso-glazed halibut
shishito peppers, patatas bravas
or
rangers valley beef striploin
charred leeks, gratin potatoes, pickled beets
…
dessert presentation
‘jackson pollock’