DINNER
Our menu items do change depending on availability of ingredients
SNACKS
hand-rolled TATER TOTS
herb trio, black garlic aioli 16
crispy BRUSSEL SPROUTS maple, tasso ham, apple 16
APÉRITIF
warm LOBSTER mascarpone
crispy gyoza, sundried tomato vinaigrette, lolla rossa 37
SALMON crudo*
beet, lemon crème fraiche, pickled shallots, toasted quinoa 28
KABOCHA SQUASH bisque
pumpkin, zucchini bread, coconut, lime 19
CAESAR salad
lolla rossa, belper knolle, lemon, focaccia crouton, caesar dressing 20
Entrées
pretzel crusted PORCHETTA or PORK CHOP
honey-dijon cream sauce, polenta , haricot verts, carrot, apple 59
scottish SALMON*
nori dumplings, kaffir lime broth, bok choy, sesame oil 62
alaskan BLACK COD*
parsnip, salsa verde, tasso ham, king trumpet mushrooms 65
21 day dry aged LIBERTY DUCK*
brussels sprouts, carrot, beets, a l’ orange demi 59
NEW YORK MISHIMA reserve*
bearnaise, potato, charred leek 73
elk LOIN*
garlic butter, au poivre, yam, asparagus 63
desserts
chai CRÈME BRÛLÉE 17
a delightful classic with chai flavor, garnished with infused star anise, white chocolate chantilly and crystallized ginger.
kefir lime PANNA 17
COTTA An aromatic panna cotta with mango sauce, fresh mango, passion fruit pearls, finer lime caviar and coconut tuile.
silk CHOCOLATE PIE 17
chocolate ganache, chocolate pudding, on a graham cracker crust and marshmallow fluff
black forest CAKE 17
chocolate cake with luxardo cherries, chocolate mousse and white chocolate Chantilly and vanilla ice cream
ICE CREAM
HOUSE CHURNED ICE CREAM S & SORBETS-
1 scoop- 7 2 scoops- 11 3 scoops- 14
ICE CREAM
nightly selection
nightly selection
SORBET
nightly selection
Our menu items do change depending on availability of ingredients