Chipotle Corn Ribs w/ Cotija & Tajin
Chipotle Corn Ribs w/ Cotija & Tajin
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Grilled Longbean & Kale Salad w/ Castelvetrano Olives, Parmesan, Sunflower Seeds & Pancetta
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Lamb Chop w/ Mint Apple Sauce (variation)
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Miso Ginger Salmon w Chili Broccolini & Garlic White Quinoa
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Sake Poached Pear & Cashew Coconut Cream w/ Blood Orange, Yuzu Gel & Pistachio Dust
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Spicy “Toma” on Crispy Rice w/ Avocado Crema (vegan)
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Spaghetti Verde (option to add grilled shrimp)
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Lions Mane Mushroom Udon w/ Blistered Shishito & Shiso Oil
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Heirloom Tomato & Burrata Salad w/ Beet Citrus Vinaigrette
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Double Lamb Chop w/ Harrisa Cauliflower, Wild Rice, Grilled Asparagus & Mint Apple Sauce
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Preserved Lemon & Sundried Tomato Piccata
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Erik JacksonLamb Loin with Jumbo Lump Crab & Arugula Succotash with Balsamic Drizzle
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Erik JacksonBeef Short Rib w/ 5 Spice Sweet Potato Croquet & Spinach Puree
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Erik Jackson
Erik JacksonScallop with Cauliflower Purée & Citrus Habanero Fluid Gel
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Cate SelnaCurried Ground Chicken Rice Bowl with Pickled Onion, Scallion, Beet, Avocado, and Fried Egg
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Cate SelnaBurrata Blood Orange Salad with Hazelnut, Radish, Dill and Shallot Vinaigrette
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Cate Selna
Cate Selna
Cate SelnaMexican style spiced beef rice bowl — corn, cotija cheese, avocado, cilantro, and salsa verde.
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Cate Selnapistachio baked asian salmon with tofu peanut salad, roasted japanese sweet potato, cucmber and roasted leeks.
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Cate SelnaRoasted garlic caprese salad with garlic stuffed green olives, parsley, and fried shallot lemon vinaigrette.
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Cate SelnaRoasted carrots over herbed farro, dill, and labneh drizzle
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Cate SelnaLabneh with roasted garlic and herb oil
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Cate SelnaNiçoise salad — garlic olive oil poached tuna, manchego cheese
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Oleksandr PerevertanyiSavoy cabbage roll with shrimp and greens in cream sauce with green dill oil
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Oleksandr PerevertanyiTuna tar tar with avocado and truffle capers dressing topped with sliced tuna sesame tataki
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Oleksandr PerevertanyiGrilled scallops, served with hollandaise sauce and micro greens
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Oleksandr PerevertanyiRoasted duck with apple and citrus topped with touch of honey and serve with cranberry sauce
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Gabriele Rotunno
Gabriele RotunnoLobster two ways, vegetable ribbon salad, and herb drops
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Gabriele RotunnoTubettone with mussels in Taranto-style tomato broth
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Gabriele Rotunno
Gabriele Rotunno
Gabriele Rotunno
Gabriele RotunnoCaprese cake, chocolate ganache , peach sauce
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Gabriele Rotunno
Gabriele RotunnoTiramisu Cloud Espresso-soaked sponge cake with mascarpone foam and bitter cocoa
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Gabriele Rotunno“Prawn Assoluto” — Pasta in Gallipoli purple prawn bisque, with raw and seared prawn
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Gabriele RotunnoSquid ink tagliolini with burrata sauce, Mazara red prawn tartare, zucchini–basil sauce, and fried zucchini blossoms
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Gabriele RotunnoMelon sphere, sautéed chicory, melon and prosciutto gazpacho, and prosciutto mousse quenelle
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Gabriele RotunnoRadicchio risotto with roasted Mantuan pumpkin cream and sautéed shiitake mushrooms
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Gabriele RotunnoCrispy phyllo millefeuille, pistachio chantilly, and red fruit coulis
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Gabriele RotunnoSpaghetti with butter, black garlic sauce, datterino tomato reduction, raw scallop, and herb oil
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Gabriele Rotunno
Gabriele RotunnoSteamed mussels with beer vinaigrette, caciocavallo espuma, beer air, and warm garlic bread
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Gabriele RotunnoPurple prawn risotto with caciocavallo, raw prawn carpaccio, yellow and red peach
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Gabriele RotunnoScallop sandwich with Martina Franca capocollo, sautéed chicory, and passion fruit
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Gabriele RotunnoScorpionfish sashimi with Mediterranean aromatics
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