Menus
• Add-ons for the Table •
Grand Seafood Platter MP
A curated selection of the day’s finest offerings with oysters, marinated crab claws, poached shrimp, and West Indies salad.
Oysters of the Day MP
Market selection served with traditional accompaniments.
Caviar Service 150
Traditional accompaniments with gamjajeon potato pancake.
Cheese and Charcuterie
A composed selection to begin the table.
• First Course •
Scallop
English pea nage.
Pea Flower Dumplings
Royal red shrimp, roasted pineapple, and yuzu soy.
Duck Leg Confit
White bean cassoulet.
Crudo
Chef’s daily selection.
Vitello Tonnato
Veal tenderloin carpaccio with tuna aioli.
Foie Gras Torchon
Peach mostarda with 20 supplement.
• Soup or Salad •
Asparagus Salad
Poached farm egg, frisée, lardon, Dijon vinaigrette, and basil oil.
Garden Beets
Watercress, cape gooseberries, ricotta salata, and buttermilk dill dressing.
Vichyssoise
Chilled potato leek with salmon roe.
She-Crab Soup
Fresh jumbo lump crab with 20 supplement.
• Entrées •
Wood-Fired Tuna
Avocado, arugula salad, and sauce vierge.
Fish of the Day
Chef’s preparation.
Duck Roulade
Morels, celery root purée, Swiss chard, and ginger gastrique.
Stuffed Rabbit Loin
Braised leg, spinach, and sultanas.
Filet of Beef
Aligot potatoes and Bordelaise sauce.
• For Two Entrées •
Wood-Fired Veal Chop
Caramelized onions, goat cheese, veal jus, and 35 per person supplement.
2” Ribeye
Maître d’Hôtel butter with 35 per person supplement.
Roasted Lamb Rack
Lamb jus, pepper jelly, and 35 per person supplement.
36 oz Prime Porterhouse
Maître d’Hôtel butter with 35 per person supplement.
• Dessert •
Banana Soufflé
House chocolate ice cream, crème anglaise, and cinnamon honey tuile.
Lemon Meringue Pie
Toasted meringue, raspberry sorbet, and coconut shortbread crumble.
S’mores Cheesecake
Chocolate cheesecake, chocolate ganache, and toasted house marshmallow fluff.
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.