A LA CARTE MENU

Cauliflower V 18

Agridulce, Candied hazelnut, Black Garlic

Celtuce V 18

Parsnip, Cucumber broth, Chive oil

Carpaccio 22

Teres Major, Chili Oil, Chicharron

JAPANESE EGGPLANT TAGLIATELLI V 24

Pistachio, Basil, Pecorino

Hainanese Chicken 30

Daikon, Scallion, AnisE, RiCE

Lu Rou Fan 30

Pork belly, shitaki,Shao Xing

Bluberries 12

Creme Fraiche Sorbet, Blueberry Compote, Poppy crumble

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SEASONAL TASTING MENU

We recommend a curated wine pairing with our tasting menus. Please speak with our in-house wine experts.

Oyster

Blue Point, Tian Jing, Mignonette

Potato

Allium creme, Magic Molly, Yukon Gold, Black truffle pearls

Hamachi CRUDO

Canarium pimela, Yuzu Togarashi

Summer Zucchini

Goldbar, Chèvre, Gochujang

Everything Brioche

Miso custard, Ikura, Steelhead Trout

Agnolotti XLB

Pork, Ginger, Black vinegar

Brisket

Brassicas, Potato espuma, Five spice

Blueberries

Crème fraîche sorbet, Blueberry compote, Poppy crumble, Lemon peels, Shiso

Mignardises

Miso caramel, Hazelnut, Chocolate mousse

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VEGETARIAN TASTING / A-LA-CARTE MENU

The seasonal vegetarian tasting menu is curated to reflect both guest preferences and the finest ingredients available at market. The chef’s selections may include the dishes listed below as well as other seasonal compositions.

Celtuce

Parsnip. Myoga . Yuzukosho . Cucumber Broth

Potato

Allium Creme . Magic Molly . Truffle Pearls

Beet Carpaccio

Boursin . Sunflower Seed

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End Of Summer Tomatoes

Heirloom . Matcha . Charcoal

Everything Brioche

Garbanzo . Miso Custard . Dill

Nasu Ragu

Tagliatelle . Coriander . Szechuan Peppercorn

Maitaki

Polenta . Brassicas . Mushroom Bordelaise

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Blueberries

Crème Fraîche . Compote . Poppy Crumble

Mignardises

Miso Caramel . Hazelnut . Chocolate Mousse