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’