3/15/2017

3 Course Dinner ~ 44 per person

 

First Course 20

Basil Fed Snails - Celeriac Puree, Bacon, Mushroom Bordelaise

Hamachi - Citrus, Smoked Salmon Roe, Avocado

Pulled To Order Mozzarella -Arugula Pesto, Artichoke, Saba

Tamworth Terrine – Bianchetti Truffle, Beets, Cornichon

Foie Gras Torchon - Toasted Brioche, Bergamot Vanilla Marmalade

Iberico Coppa - Olive Oil, Marcona, Marinated Olives

French White Asparagus - Spring Fennel, Hollandaise, Perigord


Second Course 30

Pork Tenderlion - Herb Fregula, Roasted Carrots, Olive Caramel

Morels - English Pea Risotto, Pecorino, Truffle Pea Emulsion

Fettuccini - Aspen Hallow Lamb Ragu, Creamed Nettles, Pecorino

Rabbit Ravioli - Mushrooms, Charred Yam Volute, Mugilino

Cavatelli - Giant Octopus, Bone Marrow, Foie, Bacon, Onion, Veal Jus


Sweets 12

Chocolate Mousse - Nibs, Malt, Chocolate Mint Twigs

Pound Cake - Macerated Strawberries, Vanilla Ice-cream, Caramel

Cheese Plate - Mostarda & Olive Oil Crackers

 

A 20% service charge will be added to your bill. It will be distributed to the team that served you. If you are unhappy in any way with your experience, please let us know while you are here.

We do not allow outside wine except under special circumstances. Please contact our restaurant manager if you'd like to bring in your own bottle.