An opening gesture—light, deliberate, and designed to set the rhythm of the meal.
Menus are seasonal and curated. Final pricing reflects ingredient availability, guest count, and service style.
Caviar service — market price
Fresh truffle — market price
PASSED APPETIZERS
Foie Gras Mousse Lollipops
Quince gelée, pistachio crumbs
Caviar “Ice Cream” Cones
Brioche cone, whipped crème fraîche, choice of caviar
Truffle Grilled Cheese
Taleggio, black truffle paste, shaved black truffle
Chicken Samosas
Spiced cilantro yogurt, charred scallions
Garlic Roasted Shrimp
Salsa verde
Fried Goat Cheese
Balsamic beet purée, Merlot-infused sea salt
Butternut Squash Soup Shooters
Fried sage, crème fraîche, pepitas
Tuna Tartare
Honey–soy reduction, crispy rice paper
FIRST PLATES
Steamed Little Neck Clams
Pancetta, heirloom tomatoes, Calabrian chiles, basil
Crispy Potato Gnocchi
Lemon beurre fondue, fines herbes
Creamy Parmesan Risotto
Sautéed mushrooms, sage butter
Sun Gold Tomato Gazpacho
Garlic croutons, micro basil
Charred Octopus
Romesco, roasted fingerling potatoes
Sesame-Crusted Ahi Tuna
Silky tahini, red lentil tabbouleh, arugula
Jumbo Lump Crab Cakes
Preserved Meyer lemon aioli, fresh herbs
Scallop Crudo
Passion fruit–habanero foam, pickled shallots, borage flowers
SALADS & VEGETABLES
Crunchy Cauliflower
Pepitas, pomegranate, Lacinato kale, avocado green goddess
Market Greens
Marinated chickpeas, cucumber, heirloom tomato, lemon vinaigrette
Beet & Burrata
Roasted tricolor beets, pistachio emulsion
Shaved Fennel & Apple
Lemon olive oil, chopped dill, microgreens
Chicory & Citrus
Radicchio, endive, Cara Cara orange, almond vinaigrette
Warm Grains
Herbed farro, roasted heirloom carrots, mild harissa dressing
Frisée aux Lardons
Poached quail egg, warm shallot vinaigrette