Lunch

san marzano sauce, ricotta cream, fried chick peas

tuna mousse, calabrian chilies, toasted sesame seeds, lemon aioli, micro cilantro, crispy fried rice

cucumber, cilantro, lime, soy sauce reduction, toasted sesame seeds

mature cheddar, drunken goat cheese, triple cream vermont, trentino alto adige mountain ham,
prosciutto di parma, pistachio mortadella, spicy soppressata, fennel salami,
mango chutney, fig jam, pear, plums

chili pepper puree, focaccia croutons, poached egg

parsnip, carrots, roasted fennel, dill, oven-baked sweet potato, watercress

prosciutto, asparagus, fresh fig, balsamic reduction, autumn leaves

aromatic puy lentils

blood orange, yuzu koshō sauce, edamame puree

tuna sauce, capers

french caviar, cottage cheese & crème fraîche, lemon dressing, dill, quail egg, cucumbers, fennel, crostini

blood orange, strawberries, pomegranates, drunken goat cheese, mint

charred baby romaine, gorgonzola, pear, roasted chestnut cream, parmigiano, white anchovies, croutons

parsley, basil, watercress, spinach, baby kale, edamame, haricot verts, pesto, crème fraîche

stewart watson farm mushrooms, burgundy truffles

homemade short rib ragu

caramelized parsnip, saffron sauce, coconut milk

edamame puree, roasted almonds, roasted garlic, 3-bean warm salad, soy sauce reduction

lemon & honey glaze, roasted seasonal vegetables, florals

portuguese roll, heirloom tomato, lettuce, aged cheddar, onion jam

potato gratin, pan-seared asparagus, red wine reduction