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Organic “Fried” Egg, Parsley and Caviar Cream
Rambutans, Picholine Olives, Lemon Balm and White Balsamic Vinegar Gastrique
Frisée, Potato Tuile and White Anchovy Vinaigrette
Smoked Bacon, Honeycrisp Apples, Lychees and Chili Nuts
Honey Citron Vinaigrette, Candied Currants, and Hudson Valley Camembert - Fig “Grilled Cheese”
Butternut Squash Risotto, Pomegranate and 50 Year Balsamic Vinegar
Kushi Oysters, Sweetbread Tourchon and Tapioca Pearls
Cranberry Consommé, Herb Crepes and Dried Current Bread Pudding
Potato Mousseline, Tuscan Kale, Roasted Cipollini Onions and Red Wine Sauce
Dungeness Crab, Sunchoke Puree, Tarragon and Haricot Vert
Shitake Mushroom, Bok Choy, Vermicelli Gallette and Kombu Broth
Maitake Mushrooms, Edamame Puree, Japanese Fingerling Potatoes and Honey Butter
Razor Clams, Leek Fondue, Quince and Serrano Ham
Sweet Onions, Leeks, Chayote Squash and Preserved Tomato Vinaigrette
Poached Seckle Pears, Celery Root Puree, Roasted Chanterelles and Mostarda
Fuyu Persimmons, Sweet Potatoes, Candied Apples and Spiced Wine Jus
Potato Mousseline, Portobella Mushroom, Grilled Asparagus and Two Sauces
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