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first course

Three-course Prix Fixe Menu $89

cold
Ono Ceviche lychee, tomato, thai basil, peanut
Garden Gazpacho king crab, grapes, yogurt, toasted almond
Lamb Tartare rhubarb, buckwheat, sorrel, horseradish
Summer Salad baby vegetables, petite greens, elder flower
hot
Spot Prawns saffron escabeche, cauliflower, smoked raisins, capers
English Pea Ravioli ricotta, pickled ramps, speck ham, buttermilk, mint
Baby Octopus tomato confit, spring garlic, celery, espelette pepper
Foie Gras pancetta spice, kumquat mostarda, candied black olive, fennel, pine nut				supp 8

second course

ocean
Black Cod tandoori spiced, roasted eggplant, lentils, mustard greens, toasted coconut
Loup de Mer cockles, serrano ham, coco beans, baby zucchini
Halibut spring vegetables, horseradish, oysters, american caviar
Escolar summer truffles, cherries, morels, foie gras consommé				supp 10
land
Squab Breast smoked marcona almonds, foie gras, cabbage, parsnip, sherry
Suckling Pig olives, cardoons, fregola, cipollini onions
Wagyu Beef artichoke kimchi, sweet potato, broccoli, natural jus				supp 10
Lamb Loin white asparagus, vadouvan, black sesame, preserved lemon
dessert menu
Chilled Cavaillon Melon Soup tarragon sorbet, honey funnel cake
The Knickerbocker Glory ice cream sundae
Chocolate Caramel Mousse Cake ovaltine ice cream, coconut cream
Peach Melba vanilla ice cream, raspberry jus
Brazilian & Kenyan Coffee Ice Cream Duo chocolate biscotti wafers, mascarpone sabayon
Young Pecorino Cheesecake apricot coated aprium, graham cracker crunch
Mint Chocolate Chip strega gelée
Sicilian Pistachio Mille Feuille orange-scented cream
Selection of Artisanal Cheese Plates (may be substituted for dessert )			supplement 6	18
tasting menu $110
Sommelier's Wine Pairing $65
Ono Ceviche lychee, tomato, thai basil, peanut
Spot Prawns saffron escabeche, cauliflower, smoked raisins, capers
Black Cod tandoori spiced, roasted eggplant, lentils, mustard greens, toasted coconut
Suckling Pig olives, cardoons, fregola, cipollini onions
Chocolate Panna Cotta orange, toasted hazelnuts
the dc cocktail collection $18
Black Mojito by thierry hernandez of plaza athenee, paris fresh blackberries and blackberry liquor combine with blavod vodka, mint and lime juice to create this deliciously dark mojito
Bellini by william oliveri of le meurice, paris is this the best bellini in paris? quite possibly… and with champagne instead of the traditional prosecco oliveri has created the most parisian of italian cocktails
The Gilt Classic Smash by christopher day of the new york palace, new york classic with a modern twist this woodford reserve bourbon and mint based cocktail is the descendant of the mint julep and sidecar
Blossom Martini by emmanuel faure of hotel bel-air, los angeles inspired by the beautiful gardens of hotel bel-air this delightfully fruity martini mixes lychee, cherry, lemon and lime with grey goose pear vodka
Prickly Pear Margarita by philip spee of the beverly hills hotel, beverly hills paying homage to ‘the pink palace’ this colourful cocktail redefines the classic margarita with prickly pear puree and casadores tequila
Chili and Passionfruit Martini by enzo mirto of hotel principe di savoia, milan chili powder and belvedere vodka infused with lemongrass add a spicy twist to this sweet passionfruit martini
The Martinez by guiliano morandin of the dorchester, london the dorchester’s very own old tom gin and bespoke bokers bitters mix perfectly to create the martinez, arguably the great-grandfather of the martini
the dc mocktail collection $14
White Mojito by thierry hernandez of plaza athenee, paris pretty and pure this floral mocktail is a beautiful blend of elderflower, violet and rose
Fragolada by william oliveri of le meurice, paris created at the request of le meurice’s female guests this strawberry, honey and yoghurt smoothie is well-being in a glass!
The Endless Summer Spritzer by christopher day of the new york palace, new york a little taste of summer all year round, ginger and apple combine to make this drink deliciously refreshing
Garden of Eden by emmanuel faure of hotel bel-air, los angeles capturing the essence of california this is healthy, natural and 100% organic, made with fresh cucumber and organic lime juices and honey
Virgin Pomegranate and Ginger Mojito by philip spee of the beverly hills hotel, beverly hills a guiltless alternative to the classic mojito the ginger adds a little bite to the refreshing combination of pomegranate juice, lime and mint
Bloody Detox by enzo mirto of hotel principe di savoia, milan the dash of carrot juice in this traditional virgin mary gives it a refreshing vitamin-laden boost
Thai Lemonade by guiliano morandin of the dorchester, london inspired by the cuisine of thailand ginger ale is infused with coriander and lime to give it a zesty and spicy finish

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