Signature Starters

Hand-rolled Carnaroli risotto spheres infused with Périgord black truffle, encased in a golden panko crust, served with saffron aioli and micro herb salad.

A5 Japanese Wagyu hand-cut with smoked egg yolk, Oscietra caviar, shallot crisps, and toasted brioche points, finished with a black garlic emulsion.

Pan-seared North Atlantic diver scallop on a bed of cauliflower velouté, crispy pancetta lardons, golden raisin purée, and a drizzle of aged balsamic.

House-cured Hudson Valley foie gras torchon with Sauternes gelée, toasted brioche, compressed Granny Smith apple, and Tellicherry black pepper.

Roasted golden and candy-stripe beets with Vermont chèvre mousse, candied pistachios, blood orange segments, and a champagne vinaigrette.