Our chef curates a daily menu based on the freshest ingredients available from local markets.
Quail Egg, Truffle Oil, Toasted Brioche
Cauliflower Puree, Crispy Pancetta, Lemon Butter
Heirloom Tomatoes, Basil Pesto, Aged Balsamic
Fondant Potato, Seasonal Greens, Red Wine Jus
Bok Choy, Ginger Dashi, Pickled Radish
Arborio Rice, Porcini, Parmesan Crisp, Truffle Shavings
Cherry Jus, Parsnip Puree, Roasted Figs
Madagascan Vanilla Bean Ice Cream
Italian Meringue, Berry Coulis