Four-Course Menu
Optional supplemental caviar course:
Royal Kaluga caviar, smoked sturgeon, beet panna cotta
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Squash tartlet, Stracciatella, walnut, pomegranate
Glazed baby beets, cocoa-buckwheat crumble, nepitella, Sicilian pistachio
Hiramasa crudo, Lucy Rose apple, fennel, bergamot
Rossotti Ranch vitello tonnato, caper, Parmesan, olive
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Acquerello risotto, saffron, black garlic, blood orange
Caponata-filled mezzelune, red pepper agrodolce, parsley oil, onion jus
Ridged pasta with faux “foie gras,” black truffle, and Marsala
Rabbit mortadella-filled cappelletti, Matsuatke, chestnuts, Parmesan spuma
Optional white truffle supplement
Supplemental truffle course:
Handmade tajarin tossed with “burro fuso,” shaved white truffles
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“Dry-aged” kohlrabi, Tierra Farms polenta, Cipolline onion,
Hen of the Woods, vegetable Bordelaise
Monkfish, puntarelle, butter beans, Buddha’s hand, bagna cauda
Dry-aged Liberty duck, sunchoke, red onion, quince, duck terrine
Optional supplemental main course:
A5 Wagyu beef, charcoal-roasted celery root, Chanterelle mushroom
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Optional supplemental cheese course:
An unusual selection of Italian cheeses and condiments
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Pear crema with pecan and hibiscus
Huckleberries and Meyer lemon cream, almond and basil
Vanilla crème fraîche panna cotta, preserved apricot, Dulcey chocolate
Valrhona dark chocolate with raspberry and vanilla
Price Per Person $165 Wine Pairing $95
A 20% service charge and a 4% surcharge for employee benefits will be added to all sales
Chef/Owner: Suzette Gresham Chef de Cuisine: Gonzalo Agliozzo
Pastry Chef: Theron Marrs