Four-Course Menu
Optional supplemental caviar course:
N25 Reserve Oscietra caviar, smoked sturgeon, beet panna cotta
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Summer melons, Stracciatella, elderflower, Moroccan mint
Glazed baby beets, cocoa-buckwheat crumble, nepitella, Sicilian pistachio
Chilled Maine lobster, passion fruit, radish, hearts of palm, olio nuovo
Rossotti Ranch vitello tonnato, caper, Parmesan, olive
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Acquerello risotto, nettle, artichoke, preserved lemon
Caponata-filled mezzelune, red pepper agrodolce, parsley oil, onion jus
Ridged pasta with faux “foie gras,” black truffle, and Marsala
Rabbit mortadella-filled cappellacci, English peas, Vacche Rosse fonduta
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“Dry-aged” kohlrabi, Tierra Farms polenta, Cipolline onion,
Hen of the Woods, vegetable Bordelaise
Halibut, summer squash, tomato compote, saffron hollandaise
Dry-aged Liberty duck, plum, red onion, anise hyssop, 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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Huckleberries and Meyer lemon cream, almond and basil
Buttermilk Bavarese with strawberry and shiso
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