À La Carte Menu

À La Carte Dining Experience

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Summer Vegetable Tempura, Ume Yuzu Sauce  22

Late Summer Salad
Chicories, Tomatoes, Romano Beans, and Candied Walnuts
Roasted Tomato Vinaigrette   22

Australian Bluefin Tuna Tartare
Puffed Rice, Roasted Sesame, and Aromatic Asian Greens 26

French Onion Soup
Vegetarian Konbu Porcini Broth, Acme Levain, Toasted Etivaz  18

Angus Beef Tenderloin Carpaccio with Smoky Aioli and Grilled King Trumpets  26

Rosti Potato – half ounce Regiis Ova Ossetra Caviar  74

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Fresh Cut Spaghetti with Monterey Squid, Pink Hopper Shrimp, and Manila Clams
in a Tomato Fennel Saffron Broth 36

Gargatti Nero with Fresh Iacopi Farms Butter Beans, Acorn Squash,
Baumgartner’s Country Ham and Nduja   32

Fazzoletti di Seta al Pesto  28

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Northern Halibut “a la plancha”, Arroz Bomba Negro with
Spanish Chorizo and Piquillo Pepper, Saffron Emulsion  48

Dry Aged Liberty Farm Duck Breast with Fermented Huckleberry Gastrique,
Corn and Chanterelle Squash Blossom, Duck Crushed Potatoes  48

21-Day Dry Aged Prime Angus New York Strip
with Fiscalini Cheddar Pearl Tapioca, Thick Cut for two  110

Japanese A4 Wagyu Beef, Hokkaido Prefecture (4 oz)
Summer Market Vegetables, Black Garlic Bearnaise Sauce  160

Thick Cut Veal Chop for two with its own Jus,
King Trumpets, Taleggio Potato Aligot  110
(45-Minute Fire Time)

A 20% service charge, shared by the entire staff, will be included on each check.

Tipping is not expected.