tasting of vegetables prix fixe $275
Menu Changes Daily - Sample menu. (service included)
Smoked "tofu" hakurei turnips, yellow nectarine and radish sprouts with tamari glaze
Cucumber Sorbet thompson grapes, compressed english cucumber and cilantro shoots with hass avocado purée
Cornbread "pain perdu" toybox tomatoes, haricots verts, marinated brandywine tomato confit and field mizuna with nasturtium caper aïoli
Confit of Big Island Hearts of Peach Palm preserved meyer lemon and snow peas with shaved summer truffles
&Quot;toad in the hole" squire hill farm’s ameraucana hen egg globe artichokes and "fines herbes" salad with "mousseline béarnaise"
Mascarpone-enriched Sweet Pepper "agnolotti" young squash, chanterelle mushrooms, holland eggplant and fennel bulb with "moulin des pénitents" extra virgin olive oil emulsion
&Quot;naked goat" mission fig jam, olive oil "génoise," pearl onions and petite lettuces with tellicherry pepper "aigre-doux"
Tuxford and Tebbutt’s "stilton" walnut shortbread, bartlett pears, candied walnuts and watercress leaves with juniper balsamic vinegar
Plum Sorbet mint "panna cotta" with plum gelée and mint pavlova
&Quot;piña colada" coconut parfait, pineapple "crème pâtissière," coconut "succès" and roasted pineapple with coconut sorbet
&Quot;mignardises"
chef's tasting menu prix fixe $275
Menu Changes Daily - Sample menu. (service included)
&Quot;oysters and pearls" "sabayon" of pearl tapioca with island creek oysters and sterling white sturgeon caviar
Salad of Green Asparagus squire hill farm’s ameraucana hen egg, "pain de campagne" melba, cornichons and frisée lettuce with burgundy mustard
Sautéed Hudson Valley Moulard Duck Foie Gras frog hollow farm’s peach, compressed red endive, pearl onions and watercress leaves with saporoso glaze				supp 30
Buckwheat Rigatini "stracciatella" with shaved australian black winter truffles				supp 75
Herb Roasted Florida Red Snapper toybox tomatoes, chanterelle mushrooms and tatsoi leaves with brentwood corn "pudding"
Pan Roasted Day Boat Sea Scallop green almonds, thompson grapes and broccolini florettes with serrano ham vinaigrette
&Quot;aiguillette" of Liberty Farm’s Pekin Duck Breast braised sunchoke "buttons," garlic scapes and pea tendrils with currant jus
Elysian Fields Farm’s "selle D’agneau Rôtie entière" cumin streusel, heirloom carrots, english cucumber relish, meyer lemon yogurt and young lettuces with lamb sauce
&Quot;nevat" compressed summer melons, haricots verts, globe artichokes, castelvetrano olives and petite basil with espelette pepper "aigre-doux"
Blueberry Sorbet blueberry "flapjack" with madagascar vanilla fudge and blueberry crisp
&Quot;mud pie" dark chocolate mud cake, liquid caramel, chocolate "crémeux" and caramel parfait with sassafras ice cream
&Quot;torta di Ci L Iegie E nocciole" piedmont hazelnut "praliné," compressed brooks cherries, hazelnut "financier" and cherry reduction with yogurt-tarragon sherbet
&Quot;mignardises"

salon menu

A la Carte Sample Menu (service included)

Salad of Green Asparagus squire hill farm’s ameraucana hen egg, "pain de campagne" melba, cornichons and frisée lettuce with burgundy mustard				26
Sautéed Hudson Valley Moulard Duck Foie Gras frog hollow farm’s peach, compressed red endive, pearl onions and watercress leaves with saporoso glaze				40
Mascarpone-enriched Sweet Pepper "agnolotti" young squash, chanterelle mushrooms, holland eggplant and fennel bulb with "moulin des pénitents" extra virgin olive oil emulsion				28
Herb Roasted Fillet of Atlantic Halibut toybox tomatoes, chanterelle mushrooms and tatsoi leaves with brentwood corn "pudding"				36
Butter Poached Nova Scotia Lobster green almonds, thompson grapes and broccolini florettes with serrano ham vinaigrette				40
&Quot;aiguillette" of Liberty Farm’s Pekin Duck Breast braised sunchoke "buttons," garlic scapes and pea tendrils with currant jus				38
Elysian Fields Farm’s "côte d’agneau" cumin streusel, heirloom carrots, english cucumber relish, meyer lemon yogurt and young lettuces with lamb sauce				46
&Quot;the Cheese course" crème de chèvre, pont l’évêque, pecorino foja de noce and tuxford & tebbutt’s stilton turnip mostarda, spiced english walnuts, poached cherries and orange honey				24
&Quot;selection of Sorbets maison" strawberry, coconut, flavorosa plum and manjari chocolate				12
&Quot;snickers bar" milk chocolate "crémeux," chocolate "sacher" and salted caramel gelée with spanish peanut "nougatine" and nougat ice cream				14
&Quot;mignardises"